Sous vide pork belly with potato and cabbage, star anise red cabbage, and pan jus

Steps

• 1
  Place the sous vide pork belly, still in its pouch, into warm water for 15 minutes. Then unwrap it, set aside its juices, and pat the meat dry.
• 2
  Peel the potatoes and boil them in salted water until tender.
• 3
  Finely chop the onion and sauté it in a little olive oil along with the garlic.
• 4
  Once nicely sautéed, remove half for the braised cabbage, and fry the other half until golden brown.
• 5
  Add the cooked potatoes to the caramelized onion and mash them with butter. Set aside until serving.
• 6
  Shred the red cabbage and salt it lightly to soften.
• 7
  Brown a spoonful of sugar in a little olive oil, then add the star anise and a little caraway seeds until they pop.
• 8
  Then add the salted cabbage, the peeled and sliced apple, and the wine or sparkling wine.
• 9
  Braise them together until slightly softened. Do not overcook; it should remain slightly crunchy. Adjust the acidity with vinegar.
• 10
  Sear the pork belly, starting with the skin side down, in a pan with a little oil until golden brown all over. Boil and strain its own juices, then serve as a sauce with the potatoes and braised cabbage alongside the roast.
• 11
  Garnish with small, colorful salad leaves and freshly chopped herbs.
• 12
  You can also bake the meat in an oven preheated to 220 degrees Celsius, using silicone baking paper to prevent sticking. If you don't like star anise, you can omit it. Instead of pork belly, you can also use duck or goose leg, chicken breast, or pork neck.