Crispy Pork Belly with Braised Cabbage & Tangy Pork Jus

Score the pork belly skin deeply, without cutting into the meat. Pat the skin very dry with paper towels. Rub all sides of the pork belly generously with salt and black pepper.

Render the Pork Belly: Place the pork belly, skin-side down, in a cold, heavy-bottomed pan or cast-iron skillet. Heat over medium-low. Render the fat slowly for 30-40 minutes, until a significant amount of fat has rendered and the skin is starting to crisp. Remove the pork belly from the pan, reserving the rendered fat.

While the pork belly renders, thinly slice the cabbage and thinly slice the onion. Mince the garlic. In a large pot or Dutch oven, heat the lard or tallow over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the sliced cabbage to the pot. Stir well to coat with fat. Add the beef broth, apple cider vinegar, and fresh thyme sprigs. Bring to a simmer, then reduce heat to low, cover, and braise for 30-45 minutes, or until the cabbage is very tender. Remove thyme sprigs before serving.

Preheat oven to 200°C (400°F). Place the rendered pork belly skin-side up on a baking sheet. Roast for 20-30 minutes, or until the skin is puffed and deeply crispy. Let rest for 5-10 minutes before slicing into thick pieces.

While the pork belly rests, return the pan with the reserved rendered fat to medium heat. Add 1-2 tablespoons of the braising liquid from the cabbage to the pan, scraping up any browned bits from the bottom. Reduce slightly until thickened to a jus consistency.

Spoon a generous portion of the braised cabbage onto each plate. Top with slices of crispy pork belly and drizzle with the tangy pork jus.