Pork Belly with Cabbage
 

Cooked last night:

Browned two pieces of pork belly (about 1.5 x 1.5 x 6 inches each) in a
hot pan, letting some of the fat render out. Removed.

Sauteed 2 onions (sliced in 1/2 circles) in fat.

Added 1 clove garlic minced.

Put the pork back in and added one small head cabbage (green, because
it's what I had) chopped fairly small. (I had to put it in in two lots,
the second lot going in when the first lot had softened down a bit.)

Added a little bit of brown sugar and a glug of apple cider vinegar.
Salted.

Cooked low and slow, turning stuff over a few times, until the cabbage
was soft and the pork gave nicely to the fork.

Serious YUM!

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm