I do love violet/purple vegetables! There’s a science fiction like quality about them that I like. I imagine that early man didn’t think much of the color purple, especially after some deadly encounters with the color red in the form of deadly nightshade. But you evolve and you learn or you don’t.
Today I had a little cabbage and a little pork belly. Sounded German to me. The pork belly came from the commissary (my husband is so pleased that the government shut down did not affect the commissary. It’s open.) but was not USDA approved! Oh my God! I think they bought local!
I scored and salted the little pork belly, rubbed in some Bavarian Essence and put it into my little refrigerator.
This is my little kitchen refrigerator. The drawers are storage drawers and the rest is refrigerator. When the landlord showed me this refrigerator, I politely congratulated him on the cleverness of having a refrigerator installed as a cabinet, then I gave my husband a look. We have two “normal” sized refrigerators in the downstairs laundry room.
Look! Where have the tajines been? In the closet because, after being traumatized by the cracking of my gold tajine in the apartment’s cheap oven, I hesitate to use them in the house’s cheap oven. I felt lucky today.
I scattered some sliced onion, rosemary sprigs and apples on the bottom of the tajine. It looked like Christmas!
I know I should have left the pork belly in the refrigerator for overnight to get a perfectly crispy skin, but I didn’t because I just thought of making it this morning. 3 hours. It was a little crispy. I ate it.
The apples caramelized in the bottom of the tajine and were ugly but tasted fantastic.
Pork Belly Roasted with Apples
1 1/2 -2 lb pork belly, scored
1 onion, halved and sliced
1 -2 apples cut into eighths
4 sprigs fresh rosemary
2 tbsp olive oil
1 tbsp white wine vinegar
Rub the pork belly all over with salt, then with Bavarian Essence. For a really crispy skin, refrigerate overnight uncovered. If you can’t be bothered, 3 hours works.
Preheat the oven to 350 F. On the bottom of a tajine or roasting pan, scatter the onion, apples and rosemary. Whisk the olive oil and vinegar together, then pour over the onions, apples and rosemary. Place the pork belly on top and roast for 1 1/4 – 1 1/2 hours.
German Style Cabbage
1/2 cup lardons
1 tbsp olive oil
1 small onion, halved and sliced
1 small head purple cabbage, shredded
3-4 sprigs thyme
1/3 cup white wine vinegar
1/4 -1/3 cup sugar
1 tsp dry mustard
Salt and pepper
Brown the lardons in a wok. Add the olive oil and the onion, then cook until the onion is soft. Add the cabbage and thyme, then stir fry for 3-4 minutes.
Mix the vinegar, sugar, mustard, salt and pepper together, stir into the cabbage, then cover and simmer for 45 minutes to 1 hour.
Beverage suggestion: Beer. We’re in Germany now.