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RECIPE
15 INGREDIENTS15 STEPS3hr

Malbec-Braised Pork Belly With Napa Potatoes

4.0
3 Ratings
This is one of the simplest yet most delicious ways to prepare pork belly: braised in red wine and veggies, served with mashed potatoes.
Malbec-Braised Pork Belly With Napa Potatoes Recipe | SideChef
This is one of the simplest yet most delicious ways to prepare pork belly: braised in red wine and veggies, served with mashed potatoes.
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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Estimated Total: Estimated Total:
Fulfilled by
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
3hr
Total Time
$3.83
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
to taste
Freshly Ground Black Pepper
1/2 cup
Diced  Carrots
1/2 cup
Diced  Onions
3 cups
Red Wine
3 cups
Beef Stock
6 cups
Potatoes , diced, peeled
1 cup
Onions , sliced
1/3 cup
3 fl oz
1 head
Napa Cabbage , sliced
1 cup
Chicken Stock
to taste
Cayenne Pepper
1/2 cup
Sliced  Scallions
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Nutrition Per Serving

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CALORIES
1991
FAT
160.4 g
PROTEIN
34.8 g
CARBS
70.3 g

Cooking Instructions

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Step 1
Cut Pork Belly (2 lb) into 8 thick pieces, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 2
Saute pork belly on all sides until golden brown.
Step 3
Remove pork from pan and reserve.
Step 4
In the same pan, saute Carrots (1/2 cup) and Onions (1/2 cup) until caramelized. Deglaze with Red Wine (3 cups) .
Step 5
Return the pork to the pan and add Beef Stock (3 cups) .
Step 6
Cover pan and simmer until pork is tender, about 2 1/2 hours.
Step 7
Meanwhile, cook Potatoes (6 cups) in salted water and drain.
Step 8
While the pork and the potatoes are cooking, saute Onions (1 cup) in Butter (1/3 cup) and Olive Oil (3 fl oz) until translucent.
Step 9
Add Napa Cabbage (1 head) and Chicken Stock (1 cup) . Saute until cabbage wilts.
Step 10
Add the cooked potatoes.
Step 11
Mash the potatoes coarsely. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste) .
Step 12
If the potatoes are too dry, add olive oil until the puree has the desired texture.
Step 13
When the pork belly is tender, add Scallions (1/2 cup) . Check and adjust seasoning.
Step 14
Plate the potato puree. Top with the pork belly and sauce, or serve pork belly and sauce separately.
Step 15
Enjoy!
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Nutrition Per Serving
Calories
1991
% Daily Value*
Fat
160.4 g
206%
Saturated Fat
58.5 g
292%
Trans Fat
0.0 g
--
Cholesterol
217.0 mg
72%
Carbohydrates
70.3 g
26%
Fiber
11.1 g
40%
Sugars
6.2 g
--
Protein
34.8 g
70%
Sodium
1561.1 mg
68%
Vitamin D
--
--
Calcium
54.8 mg
4%
Iron
3.3 mg
18%
Potassium
869.0 mg
18%
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