Instructions

Instructions are for 6 servings. Please modify as needed.

1. Preheat the oven to 350°F (175°C).
2. Dry the pork with paper towel or a clean kitchen towel. The skin should be very dry. If you want it extra-crispy, you should let the meat sit uncovered in the fridge overnight.
3. Using a sharp knife, score the skin and fat but be careful not to cut the meat.
4. Grind spices and mix with salt. Rub mixture all around the pork belly, making an effort to get some of the rub into each score. Drizzle olive oil on top and rub in.
5. Place the meat skin side down in a greased baking dish. Bake on a lower rack for about two hours, depending on thickness. Use a thermometer and let the internal temperature reach 180°F (80°C) before you remove the pork from the oven.
6. While the pork is baking, slice onion and optional apple.
7. Lift up the meat and place on a clean dish. Put the sliced onion and apple in the middle of the baking dish. Place the meat on top with the skin side up.
8. Increase the oven temperature to 400°F (200°C) and place the dish back in the oven for 30 minutes or until until the skin is golden brown and crispy. Let the meat rest for a couple of minutes before you slice and serve it.
9. While the meat is baking, prepare the cabbage. Divide lengthwise and remove the core. Slice coarsely.
10. Fry the cabbage over medium heat in butter until soft but not brown. Season with salt and pepper to taste.
11. Add cream and cream cheese and stir. Lower the heat and let simmer until the cream is slightly thickened.
12. Serve slices of crispy roasted pork with the creamed cabbage; the baked onion and apple slices are optional (but delicious) additions.