Braised Sliced Pork Belly with Cabbage and Chickpeas

Yield: 2-3 servings


Cooking Directions

  1. Cut sliced pork belly into 3 inch long pieces and put salt and pepper both sides.

  2. In a medium size thick-bottomed pot, heat olive oil and saute garlic and onion until soft.

  3. 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.

  4. Pour white wine and put butter on the top. Cover and braise for 15 minutes in medium heat.

  5. Turn down heat and add chickpeas and braise for another 10 minutes while covered. Add some chicken stock if you need more liquid.

  6. Garnish with minced parsley and serve with toasted country bread. I like to drizzle good olive oil on top.


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