Braised Blackberry Shrub Sackett Farms Pork Belly Recipe
Cabbage, Oyster Mushrooms, Couccous, Blackberry Shrub Yogurt
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prep the Pork Belly
Preheat the oven to 300°F (150°C). Season the pork belly generously with salt and black pepper on all sides.
- 2
Sear the Pork
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork belly and sear until golden brown on all sides, about 5-7 minutes.
- 3
Add Aromatics
Remove the pork belly from the skillet and set aside. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- 4
Combine Ingredients
Return the pork belly to the skillet. Add chicken stock, thyme, shredded cabbage, and sliced oyster mushrooms. Bring to a simmer.
- 5
Braise in the Oven
Cover the skillet and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the pork is tender.
- 6
Prepare Couscous
While the pork is braising, prepare the couscous according to package instructions. Fluff with a fork and set aside.
- 7
Make Blackberry Shrub Yogurt
In a small bowl, mix together the blackberry shrub and Greek yogurt until well combined. Season with salt and pepper to taste.
- 8
Serve
Once the pork belly is tender, remove it from the oven. Slice and serve over a bed of couscous, topped with the cabbage and oyster mushroom mixture. Drizzle with blackberry shrub yogurt.
