GabyPork Belly with Bone
- Pork belly with bone: 800 g (approx. 1.8 lbs)
- White cabbage: 400 g (approx. 0.9 lbs)
- Sauerkraut: 350 g (approx. 0.8 lbs)
- Apples: 500 g (approx. 1.1 lbs)
- Onions: 2
- Butter: 130 g (approx. 4.6 oz)
- Salt and pepper to taste
Thinly shred the fresh cabbage, rub it with salt, and squeeze out the excess moisture. Pour boiling water over the sauerkraut, boil for one to two minutes, drain the water, cool the cabbage, and squeeze out the excess moisture.
Peel the onions and slice one into strips while dicing the other into small cubes. Peel the apples, remove the cores, and cut them into strips.
Combine the fresh cabbage, sauerkraut, apples, and onions, mix well, and dress with melted butter.
Wash the meat and make a pocket between the rib bones and the meat. Fill the pocket with the cabbage filling and sew it shut. Rub the pork belly all over with pepper, salt, and finely chopped onion.
Place the pork belly in a baking dish lined with parchment paper and bake in the oven at 190 °C (375 °F) until cooked through.
Before serving, remove the threads and carefully cut away the rib bones. Slice the pork belly crosswise into serving pieces.
