Jerk - Spiced Crispy Pork Belly with Slaw and Rice.

For those who like pork,here is a recipe with cabbage salad.

Ingredients (for 4 person): 600gr Pork Belly, 2pcs Brown Onion, 50gr Jerk Paste, 320gr Carrot and Cabbage Slaw Mix, 2pcs Dried or Fresh Bay Leaf, 0,5tsp Dried or Fresh Thyme, 100ml Mayonnaise, 260gr Basmati Rice, 30ml White Wine Vinegar.

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss - cross pattern by drawing a sharp knife, deep through the skin to reach the meat below and season with a generous pinch of salt. Heat a large wide - based pan over a high heat, once hot, add the pork belly, fat - side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side. Preheat the oven 180C .Peel and chop your brown onions into wedges. Add half your jerk paste and your dried thyme to a bowl with half your vinegar, a drizzle of olive oil and generous pinch of pepper. Add the pork belly and give it a good mix up. Cut 2 pieces of tin foil per pork belly approx., the size of A4 paper. Lay the onion wedges in the middle of the 2 pieces of foil, and top with your bay leaves and the browned pork. Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcels to a baking tray. Pour 150ml boiled water around the pork. Put the tray in the oven for 45 - 50 min or until the pork skin is crispy and the meat is cooked through and tender. Meanwhile, combine your carrot and cabbage slaw mix and mayo in a bowl with the remaining vinegar and a pinch of salt and pepper. Combine the remaining jerk paste and 2tsp sugar in a clean bowl with a pinch of salt and pepper. Meanwhile, add your basmati rice to a pot with a lid with 450ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 15min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside -lid on - to steam until serving. Once the pork is ready, transfer it to a clean chopping board and slice. Add the cooked onion and any pork juice to the bowl with the jerk paste.

Szekelykaposzta (Szekely Cabbage)

Traditional Hungarian food that we don't make every day. Its main ingredients are sauerkraut(sour cabbage) and smoked pork.

Important to note that this is my recipe, this is how I make it. There is no set recipe! "As many houses, as many customs." We can spice it up the way we like it, we can add whatever meat we like. If you don't like smoked meat, you can leave it out. We add as much water as suits us. If you don't want to add smoked water(water in which the smoked meat been cooked), then add plain spring water. Feel free to create a recipe which suits your taste. Dare to try, you don't have to be afraid of cooking! Always do it the way you like it.,

Ingredients: 1.5kg Sour Cabbage(Sauerkraut), 60dkg Pork Shoulder, 1 Smoked Gammon Hock or Smoked Pork Ham, 2-3tbsp Pork Lard, 100g Rice, 2pc Brown Onion, 4 Garlic Cloves, 1pc Hungarian Pepper(Sweet White Pepper/white Pointed Peppers), 1pc Tomato, 1tbsp Tomato Purée, 3pc Bay Leaf, 1-2tbsp Sweet Ground Paprika, 1tsp Cumin Seeds, 1tsp Ground Cumin, 1tsp Whole black Peppers, 1tsp Ground pepper.

Cook the Smoked Gammon Hock or Smoked Pork Ham the day before. To do this, put the meat in a pot, pour enough spring water to cover the meat, cover it with a lid and bring it to boil. When it boils, change the power to low(or bring the flame to low if you using gas hob) and cook the meat for 2 to 3 hours or until the meat softens. When ready, take the meat out of the water and put it away until the next day. Keep the water in which the meat was cooked, we need it too later.

The next day, chop the onions into small pieces and steam it in pork fat(pork lard). When the onion is soft, stir in the ground paprika, add the diced pork shoulder, and also the diced smoked gammon hock or ham. Add the diced Hungarian pepper, the diced tomato and the sliced garlic. Pour over 1 litre of smoked water(in which the Gammon Hock or Ham was cooked), season it with salt and ground pepper and cook. Stirring it occasionally, until the meat is tender(Approx. 1 to 1 and half hours).

While the stew is cooking, taste the sauerkraut(sour cabbage). It is advisable to taste it. If it is too sour, you can wash it, if it is not sour, it is not necessary than. To wash the sour cabbage, put it into a small bowl and pour enough water until it covers the cabbage. wash it a little and squeeze the water out thoroughly.

When the stew base is ready, add the washed cabbage, add the bay leaves, cumin seeds, whole black peppers and the tomato purée. Then pour again smoked water until it covers everything. Cook on low setting, stirring occasionally, until the cabbage is soft. Then add the rice. Here we add a little more smoked water, if there is any left. If not you can add spring water too. Cook until the rice is soft.

Serve with sour cream and fresh crispy Root Bread.

Cabbage In Tomato Sauce

Hungary's favorite dish. With roast beef or pork and a slice of fresh root bread, a really delicious lunch or dinner.

Ingredients: 1,5kg White Cabbage, 2pcs Red Onions, 2pcs Garlic Cloves, 2pc, Bay Leaves, 1tsp Ground Cumin, 3dl Tomato Sauce, 3dl Water, 1tsp Flour Mixed with 100ml Water, Salt, Ground Black Pepper, Sugar - to your taste.

I cut the cabbage in half or in quarters and sliced ​​it thinly.. I peeled the red onion and cut it into strips. I heated olive oil in a pan and cooked the onion until it softened. I added the cabbage and cooked together with the onions. When the cabbage softens, add the tomato sauce, water, sugar(to your taste) than brought it to boil. In the meantime, I mixed 1 teaspoon flour and 100ml of water until smoothens. Once the cabbage smoothens after boiling it, add the flour and water mixture to it, than cook it for 2-3 minutes.