Fettuccine with Braised Pork Belly and Cabbage
Recipe created by Chef Steve Waldron of Fat Wally's Firehouse BBQ
- 1 kg Johnston’s Skinless Lean Pork Belly
- Johnston’s Porchetta Rub
- 3 Tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 3 stalks celery diced
- 250 mL dry white wine
- 1 L vegetable stock
- 1 savoy cabbage cut into bite size pieces *
- salt and pepper to taste
- 350 g fettuccine
- grated parmesan cheese optional
- Heat oil in large skillet with a lid, over medium high heat.
- Cut pork belly into even sized pieces, about 4 inches by 2 inches each. Dry the belly pieces with paper towel then season all pieces well with the Porchetta Rub.
- In batches, brown all of the belly pieces on all sides, about 6 minutes per batch. Move to a plate when all the pork is browned.
- Add the onions, carrots and celery to the pan. Season with salt and pepper and sauté until soft, about 5 minutes. Scrape up the brown bits on the bottom of the pan while stirring the vegetables.
- Add the wine and reduce heat to medium. Simmer until wine has reduced to half.
- Add the pork back in to the pan with the vegetables and add enough vegetable stock to just cover the pork. Bring to a simmer then cover with lid.
- Cook for an 1.5 hours or until the pork is very tender.
- Remove pork and shred in to bite size pieces.
- Add shredded pork and the chopped cabbage back into the pan and simmer until liquid is reduced to about half.
- Cook fettuccine according to the package instructions.
- Drain cooked fettuccine and add to skillet with the pork and vegetable to combine.
- Garnish with grated Parmesan and season with fresh ground pepper.
* Note: You can substitute another type of cabbage for the Savoy, but you will probably lose some of the texture that Savoy cabbage keeps during cooking.