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Food Columnist Anya Levykh On Dine Out For Life

Anya has ideas for dining out for a cause. For this week's recipe click "read more".
Pork Belly with apple slaw and braised cabbage
Recipe courtesy of Chef Chris Whittaker of Forage Restaurant

2 # skin on pork belly
1/4 cup salt

Pre heat oven to 400 degrees.

Place pork belly in pot of boiling water and simmer for 15 minutes. Carefully remove and pat dry. Using a fork, prick the skin several times, not too deep...just through the skin. Generously season the underside with salt and really crust the skin side with remaining salt. Place in oven. Once it reaches an internal temperature of 125 degrees use a knife and scrape the skin down carefully as some oil may splatter. Place back in oven until internal temperature reaches 185 degrees. Remove and rest for 30 minutes.

Apple slaw

1 ambrosia apple, julienned
2 tbsp birch syrup
1 tsp cider vinegar
1 tsp flat leaf parsley julienned

Mix all ingredients together.

Braised cabbage

1 large head of julienned cabbage
2 tbsp sugar
1 medium onion julienned
1 clove garlic crushed
1/4 cup apple juice
1/4 cup red wine
5 tbsp olive oil
2 bay leaves

Sauté onions and garlic with olive oil until translucent, then add cabbage, sugar and salt to taste. Sauté on medium heat for 2 minutes then add red wine. Allow red wine to cook out for 5 minutes, then add apple juice, place bay leaves in pot and put a lid on to braise. Cook on low heat for approximately 90 minutes...stir often.

Serve with pork and apple slaw.

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