Grilled Pork Belly with Potato Patties and White Cabbage

Preparation (about 50 min):

Slightly score the pork rind from the pork belly slices, pound it a little bit and put it on a plate, flavor it with thyme, garlic, chili flakes and a little bit of olive oil and let it sit covered in the fridge for about an hour.

Sauté onion cubes in hot olive oil until translucent*, mix well with potato mixture and chives, season with nutmeg and salt and form small potato patties.

Remove stalk from white cabbage, cut into tender strips, add a little brown sugar and caraway seeds, season with salt, knead until soft and caramelize in hot frying pan. Extinguish with vinegar, pour in clear soup, season with salt and pepper, stew until tender.

Roast the pork belly with its aromatics in a hot frying pan, then fold in thyme sprigs and fry at a moderate temperature.

Roast potato patties in hot olive oil on both sides until golden, arrange on plates with white cabbage. Add slices of belly, sprinkle with crushed pepper and garnish with thyme.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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