Honey Scallion Pork Belly with Roasted Cabbage

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 01/09/2020, viewed by 1282 , 0 Comments
yield6 portionstotal time35m

Moderate difficulty with impressive results. If you've never cooked pork belly before, this is a great way to start.

What you will need

ROASTED CABBAGE

2 cloves Garlic

Olive Oil

1 head Napa Cabbage

1 tsp Salt

Freshly ground black pepper

Grated Parmesan

1/2 cup Walnut Chunks

Chili Flakes

HONEY GARLIC PORK BELLY

1 bunch Scallions

1 lb Pork Belly

1/4 cup Honey

3 Tbsp Soy Sauce

(Nutritional facts 329 calories, 30.65 g fat, 10.11 g carbohydrates, 4.91 g protein, 27 mg cholesterol, 412 mg sodium)

How to cook

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Gather ingredients.

ROAST CABBAGE

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Preheat oven to 375°F

Preheat oven to 375°F.

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Peel the garlic cloves and chop them up.

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l.

Line a baking sheet with parchment or a silpat and coat lightly in olive oil.

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e off of the root tip.

Clean up the cabbage by removing any brown outer leaves and slicing a little off of the root tip.

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Arrange the cabbage wedges on the sheet tray.

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Dust them with a little salt.

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And black pepper.

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Roast the cabbage quarters for about 8 minutes.

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After the first stage of roasting, flip over each of the wedges.

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Season the opposite side now with salt and pepper.

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Coat with parmesan.

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Sprinkle some crushed walnuts over the top.

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Add a little chili flake, as desired.

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Sprinkle the chopped garlic over the cabbage.

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lted and the cabbage is wilted and browned slightly.

Roast the cabbage for an additional 5-10 minutes, or until the cheese is melted and the cabbage is wilted and browned slightly.

HONEY GARLIC PORK BELLY

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Clean and slice the scallions.

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Slice the pork belly to somewhere around 1/2" thick.

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Fry the pork belly without oil in a heavy skillet over high heat.

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Once browned on one side, flip the belly slices and fry the opposite side.

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Toss the scallions into the hot pork fat.

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Pour in the honey.

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een left from the belly.

Stir in the soy sauce, scraping the pan to release any fond that may have been left from the belly.

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Return the pork belly to the pan.

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Simmer until the sauce is thickened enough to coat the slices.

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