Braised Sliced Pork Belly with Cabbage and Chickpeas
Thinly sliced meat (beef, pork, chicken ...) is very common in Asian cooking. It can be cooked in just a few minutes so perfect for everyday cooking. Although most commonly used in Asian grill and wok recipes, sliced meat can also be used in Western dishes. Because many stores where I live stock this kind of meat, I have been experimenting with different recipes to come up with something new. I came up with something that is similar to how I've cooked pork chops before, but now with sliced pork instead.
I flavored the meat with with French cuisine staples (butter, wine, French thyme) but I think these three ingredients would work well with North African flavors (coriander and harrisa) or adding some tomatoes and basil to make it Italian.
Sliced meat is usually available at local Asian stores. Or you can slice by yourself by freezing a block of meat for 1 hour or so until the meat is firm enough (do not completely freeze) and slicing them with a sharp knife.
Yield: 2-3 servings
- 227 g (0.5 lb) sliced pork belly
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 onion ..... thinly slice
- 1 garlic ..... thinly slice
- 20 g/0.7 oz cabbage ..... cut into 3 inch pieces
- 1 can (15 oz/425 g) chickpeas ..... drained
236 ml (8 fl oz / 1cup) dry white wine
- 1 tablespoon butter ..... cut into small pieces
- 1 teaspoon thyme (or 1/2 teaspoon dried)
- 4 slices country bread ..... toast
Cut sliced pork belly into 3 inch long pieces and put salt and pepper both sides.
In a medium size thick-bottomed pot, heat olive oil and saute garlic and onion until soft.
Put a layer of cabbage on the onion and garlic mixture followed by sliced pork and thyme. Continue adding layers of cabbage and pork until they are all used.
Pour white wine and put butter on the top. Cover and braise for 15 minutes in medium heat.
Turn down heat and add chickpeas and braise for another 10 minutes while covered. Add some chicken stock if you need more liquid.
Garnish with minced parsley and serve with toasted country bread. I like to drizzle good olive oil on top.