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<\/a><\/p>\n1-1\/2 to 2 lb. pork belly, fat side scored<\/p>\n
Salt and ground black pepper to taste<\/p>\n
1\/4 C. Bavarian seasoning<\/p>\n
2 onions, sliced<\/p>\n
2 Granny Smith apples, cut into eighths<\/p>\n
4 sprigs fresh rosemary<\/p>\n
3 T. olive oil<\/p>\n
1-1\/2 T. white balsamic vinegar<\/p>\n
<\/p>\n
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.<\/p>\n
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Cabbage<\/p>\n
1\/4 lb. bacon, diced<\/p>\n
1 T. olive oil<\/p>\n
1\/2 C. red onions, diced small<\/p>\n
1 head red cabbage, shredded<\/p>\n
1 red delicious apple, diced medium<\/p>\n
3 sprigs fresh thyme<\/p>\n
1\/2 C. white wine vinegar<\/p>\n
1\/3 C. brown sugar<\/p>\n
1 T. whole grain mustard<\/p>\n
Salt and pepper to taste<\/p>\n
<\/p>\n
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.<\/p>\n
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Spaetzle<\/p>\n
<\/p>\n
2 eggs, beaten<\/p>\n
1\/2 C. milk<\/p>\n
1-1\/2 C. all-purpose flour<\/p>\n
2 tsp. kosher salt<\/p>\n
1\/4 C. mixed chopped herbs (parsley, chives and\/or dill)<\/p>\n
1\/2 C. clarified butter<\/p>\n
<\/p>\n
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 saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle 1-1\/2 to 2 lb. pork belly, fat side scored Salt and ground black pepper to taste 1\/4 C. Bavarian seasoning 2 onions, sliced 2 Granny Smith apples, cut into eighths 4 sprigs fresh rosemary 3 T. olive oil 1-1\/2 T. 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…<\/p>\n