Pork belly and red cabbage

Oven cooked pork belly and red cabbage with butter.

Today was pretty good. I had one teleconference which I could do from home and then there was just a bunch of e-mails to read and answer and other documents to work on.

For dinner, I had a slab of pork belly and some red cabbage to enjoy.

Pork belly and red cabbage ready to be cooked.
Pork belly and red cabbage ready to be cooked.


  • Pork belly
  • Iodised salt
  • Red cabbage
  • Butter


  • Sometime during the morning, unwrap the slab of pork belly and dry off the skin with a towel.
  • Rub some iodised salt into the skin of the pork belly slab.
  • Put the slab of pork belly on a rack and back into the refrigerator uncovered.
  • When it’s ready to start preparing dinner, remove the pork belly slab out of the refrigerator and wipe down the skin again to remove as much moisture as possible.
  • Slice some red cabbage and put it into a baking tray. Add a splash of water and a knob of butter.
  • Put the pork belly on the rack on the baking tray and put it into an oven at 250 °C.
  • Cook for 25 minutes at 250 °C.
  • After 25 minutes, reduce the temperature down to 200 °C and cook for a further 25 minutes.
  • At the end of the second 25 minute period, remove the pork and red cabbage from the oven.
  • Transfer the red cabbage to a dinner plate and then add the rectangular prism of pork belly on top of the red cabbage.

Author: Gary

I'm a Christian. I'm also a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (Bali Bombings investiture, 2003).

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