Belly Pork, Creamed Pancetta Cabbage, Marsala Jus Recipe

Score, season and dry

Pat the pork belly very dry with paper towels. Using a sharp knife, score the skin in a crosshatch or parallel lines about 5 mm apart, cutting just through the skin and fat but not into the meat. Rub the olive oil over the skin, then sprinkle the salt and pepper evenly, working it into the scores. Tuck thyme sprigs and smashed garlic under the pork or alongside in the roasting tray.

Slow roast

Preheat oven to 150°C (300°F). Place the pork belly skin-side up on a rack set in a roasting pan. Roast for 2 to 2.25 hours, uncovered, until the meat is very tender and the fat has rendered but the skin is not yet fully crisp.

Crisp the crackling

Increase oven temperature to 240°C (465°F) or use the grill setting. Roast for a further 20-30 minutes, watching carefully, until the skin puffs and becomes golden-brown and crisp. If any areas blister unevenly, you can prick small pockets of fat with a skewer to encourage even crackling. Remove from oven and rest on a board for 10-15 minutes before slicing to retain juices.

Prepare cabbage

Remove any tough outer leaves from the cabbage. Quarter and core, then slice the cabbage into thin shreds (about 3–5 mm). Rinse and drain well.

Render pancetta

In a large sauté pan over medium heat, add the diced pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta is golden and slightly crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the cooked pancetta to a plate, leaving about 1 tablespoon of fat in the pan. Reserve the crispy bits for garnish.

Sauté aromatics

Add 1 tablespoon butter to the pan with the pancetta fat. Reduce heat to medium-low, add the diced shallot and sauté until translucent (about 2–3 minutes). Add the minced garlic and cook for 30 seconds until fragrant.

Deglaze and simmer cabbage

Pour in the white wine to deglaze, scraping any browned bits from the pan. Let the wine reduce by about half (2–3 minutes). Add the shredded cabbage, stir to combine, cover and cook for 6–8 minutes, stirring once, until cabbage wilts but still retains slight bite.

Finish with cream

Stir in the double cream, Dijon mustard, nutmeg, salt and freshly ground black pepper to taste. Reduce heat to low and simmer, uncovered, for 3–5 minutes until the cream thickens slightly and coats the cabbage. Fold back in most of the reserved crispy pancetta, reserving a small amount to sprinkle on top at service. Taste and adjust seasoning. Keep warm until plating.

Sweat shallot

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the finely chopped shallot and sweat gently until translucent and soft, about 3 minutes — do not brown.

Reduce with Marsala

Add the Marsala wine and thyme sprigs. Bring to a simmer and reduce by two-thirds until syrupy and aromatic (about 6–8 minutes). Remove thyme sprigs.

Add stock and finish

Add the stock and continue to simmer until reduced to a glossy jus that will coat the back of a spoon, about 10–12 minutes. Stir in the redcurrant jelly if using, then whisk in cold butter off the heat to add gloss and body. Season with salt and pepper, strain through a fine sieve into a small jug for a smooth sauce.

Slice the rested pork belly into portions (about 2–3 cm thick). Spoon a bed of the creamed pancetta cabbage on each plate. Place slices of pork belly on top of the cabbage. Spoon warm Marsala jus around and a little over the pork. Scatter remaining crispy pancetta and chopped parsley over the dish and, if using, finish with a light grating of lemon zest for brightness. Serve immediately.