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Steamed cavolo nero with slow-cooked belly pork
Serves 4 Starters and mains
Ingredients
- 2tbsp rapeseed oil
- 150g banana or regular shallots, thinly sliced
- 4 thyme sprigs
- 6 cloves garlic, thinly sliced
- 2tbsp soy sauce
- 750-800g outdoor reared boneless belly pork, skin scored with lines and cut into 4
- 350g cavolo nero, thick ribs removed
- 3tbsp pine nuts, toasted
Method
Preheat the oven to 200°C/400°f/ Gas 6. Put 1tbsp of the oil in a lidded casserole dish with the shallots, thyme, half the garlic, half the soy sauce and a little pepper. Put the pork pieces on top, skinside up, add 60ml water, the rest of the soy sauce, and scatter over some pepper. do not add salt. Cover and cook for 20 minutes.
Reduce the oven temperature to 150°C/300°f/Gas 2 and cook, covered, for 1 hour 15 minutes. remove the lid and cook for 15 minutes. remove the pork and place on a foil-lined tray, skin side up. Heat the grill to high and put the pork 21cm from the heat. When the skin has crisped a little, remove and rest for 15 minutes.
Meanwhile, cut the cavolo nero into 1cm strips. Cook in a pan of boiling salted water for about 5 minutes, drain and refresh under cold running water, squeeze and set aside. fry the remaining garlic in the oil until it just starts to colour and add to the cavolo nero. Heat the onion and juices left in the casserole and add the cavolo nero and garlic. Heat, stirring, then scatter over the pine nuts. Serve with the pork.
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