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Fettuccine with Braised Pork Belly and Cabbage

Recipe created by Chef Steve Waldron of Fat Wally's Firehouse BBQ
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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

* 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.