1 kgpork belly with ribs1carrot, diced 1celery stalk, diced1onion, diced1 headgarlic, halved horizontally3thyme sprigs2fresh bay leaves2 tbsptomato paste1 tsp each coriander seeds and black peppercorns3star anise1cinnamon quill4vine-ripened tomatoes, diced300 mldry white wine200 mltawny (see note)1 kgboneless pork belly1 tbspolive oil100 mlcider vinegar2 tbspwholegrain mustard2large smoked sausages (about 600gm; see note)To serve:boiled carrots and Desiree potatoesPickled cabbage1Chinese cabbage (1kg), leaves separated50 gmbutter2 tbspvegetable oil1onion, thinly sliced6juniper berries½ tspblack peppercorns3thyme sprigs1fresh bay leaf500 mldry white wine200 mlchicken stock300 mlwhite wine vinegar
Preheat oven to 160C. Remove skin (discard) from pork belly with ribs, then cut meat into even slices between the ribs. Heat a non-stick frying pan over medium-high heat, add pork, season to taste and cook, turning once, until golden (2 minutes each side). Remove pork from pan and set aside. Reduce heat to low, add carrot, celery, onion, garlic and herbs to pan, stir occasionally until just soft (4-5 minutes), add tomato paste and cook until tomato paste darkens (4-5 minutes). Add spices, cook until spices are toasted and fragrant (1 minute), add tomato, deglaze with wine and tawny and reduce by half (8-10 minutes). Transfer to a small deep roasting pan, add pork bone-side down, pushing it into the vegetables, and add enough water (about 500ml) to just cover. Cover closely with baking paper and set aside.
Score boneless pork belly, place in a shallow roasting pan, drizzle with oil, season generously, rub seasoning into skin, sprinkle with a little more flaked sea salt and pour 300ml water around pork.
Place pan with braised pork on the bottom shelf and pan with boneless pork on the top shelf of oven and roast until the braised pork is very soft and tender and the boneless pork is crisp on top and tender underneath (2 hours; if the skin of the boneless pork is still soft, place under a hot grill for 2-3 minutes to finish the crackling). Remove braised pork from liquid and set aside. Strain liquid into a bowl (discard vegetables and spices), add vinegar and mustard, stir to combine and set aside. Slice boneless pork into 6 pieces and set aside.
Meanwhile, place sausages in a saucepan, add cold water to cover, bring to the simmer over low heat, cook until heated through (10 minutes), cool in liquid (30-40 minutes) and slice into thick rounds.
For pickled cabbage, preheat oven to 160C. Trim cabbage leaves, slice stalks diagonally, cut leaves in half, place in a roasting pan and set aside. Heat butter and oil in a saucepan over medium heat, add onion and stir until soft but not coloured (8-10 minutes). Add juniper berries, peppercorns, thyme and bay leaf, stir until spices are fragrant (1 minute), add wine and reduce by two-thirds (10-15 minutes). Add stock, bring to the simmer, add vinegar, season to taste and pour over cabbage. Cover with baking paper and foil and bake until cabbage is just turning soft (13-16 minutes).
Place cabbage, braised pork, boneless pork and sausage in a large serving dish, dress with braising liquid and serve over boiled carrots and potatoes.
Note Port-style fortified wine made in Australia is now known as tawny. Smoked sausages are available from select European delicatessens.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.
"Choucroute is a traditional dish based on pork and fermented cabbage from the Alsace region," says Antoine Reymond. "The 'saucisse de Morteau' we use in this dish at Bistro Gitan originally comes from the Jura region, not Alsace. The sausage is our own recipe, and we make our own pickled cabbage."
At A Glance
Serves 6 people
At A Glance
Serves 6 people
2008 Château Corbin Merlot Cabernet Cabernet-Franc, Montagne Saint Émilion, Bordeaux, France.