Pork Belly

1-1/2 to 2 pound pork belly, fat side scored
Salt and ground black pepper to taste
1/4 cup Bavarian seasoning (a mix of Brown Mustard Seed, Thyme, Garlic, Rosemary, Sage and Bay Leaves)
2 onions, sliced
2 Granny Smith apples, cut into eighths
4 sprigs fresh rosemary
3 tablespoons olive oil
1-1/2 tablespoons white balsamic vinegar

Rub pork belly with salt, pepper and Bavarian seasoning; refrigerate overnight, uncovered. Preheat oven to 350 degrees F. On bottom of roasting pan, scatter onion, apples and rosemary; pour on oil and vinegar. Place pork belly on top; roast uncovered for 1-1/2 to 2 hours, until tender and golden brown. If excessive browning occurs during cooking, cover loosely with aluminum foil. Set aside and keep warm, reserving cooking juices.

Cabbage

1/4 pound bacon, diced
1 tablespoon olive oil
1/2 cup red onions, diced small
1 head red cabbage, shredded
1 red delicious apple, diced medium
3 sprigs fresh thyme
1/2 cup white wine vinegar
1/3 cup brown sugar
1 tablespoon whole grain mustard
Salt and pepper to taste

Render bacon in heavy-bottomed saucepan until lightly brown and crisp. Add olive oil and onions; cook until translucent. Add remainder of ingredients; stir until well combined. Cover and cook over low heat for about 30 minutes, or until cabbage is tender. Adjust to desired taste.

Spaetzle

2 eggs, beaten
1/2 cup milk
1-1/2 cups all-purpose flour
2 teaspoons kosher salt
1/4 cup mixed chopped herbs (parsley, chives and/or dill)
1/2 cup clarified butter

Bring large pot of salted water to boil over medium heat. In a stainless steel or glass bowl, whisk together eggs and milk until well blended. In separate large bowl, combine flour and salt; make well in center. With a fork, gradually combine the egg mixture with flour. Mix until just combined. Stir in herbs. Place batter in colander over boiling water. Using a rubber or baker’s spatula, push batter through colander into boiling water. Boil for 2 to 3 minutes or until firm. Scoop spaetzle into ice bath to stop cooking; when cold, drain and dry. Heat butter to almost smoking; add spaetzle and sauté until lightly browned and crispy.

Divide cooked pork belly into six equal portions. Portion out braised cabbage onto serving plates; top with pork. Garnish with hot spaetzle. Drizzle with small amount of cooking juice from pork.