Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 tablespoon crushed juniper berries, 2 tablespoons coarse sea salt, and 1 tablespoon freshly ground black peppercorns, then rub this mixture thoroughly over all sides of 1.5 kilograms of skin-on pork belly and refrigerate uncovered for 24 hours.

2. 2

   Preheat your smoker to 120 degrees Celsius (250 degrees Fahrenheit) and smoke the cured pork belly for 3 to 4 hours, or until an internal temperature of 60 degrees Celsius (140 degrees Fahrenheit) is reached.

3. 3

   While the pork belly smokes, prepare the apple glaze by simmering 2 cored and chopped tart apples, 100 milliliters of apple cider vinegar, 3 tablespoons of packed brown sugar, and 2 tablespoons of Dijon mustard in a small saucepan over medium heat for 15 minutes, then blend until smooth and set aside.

4. 4

   For the braised cabbage, melt 30 grams of butter in a large pot or Dutch oven over medium heat, then sauté 1 thinly sliced large onion and 2 thinly sliced medium carrots for 8 minutes until softened.

5. 5

   Add 1 small head (800 grams) of shredded red cabbage to the pot with the softened vegetables, pour in 250 milliliters of vegetable broth, season with an additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then cover and braise for 45 minutes to 1 hour, or until tender.

6. 6

   After smoking, transfer the pork belly to an oven-safe dish, brush generously with the prepared apple glaze, and roast in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, brushing every 10 minutes until caramelized and tender.

7. 7

   Rest the glazed pork belly for 10 minutes before slicing into thick pieces, and stir 2 tablespoons of chopped fresh dill into the braised red cabbage just before serving.