Heo nướng bắp cải chua

Method

1. 1 Squeeze out excess water from the pickled cabbage, but leave some behind to retain the sour flavor.
2. 2 Sauté the onions with the cumin seeds, then add the pickled cabbage and stir for 5 minutes.
3. 3 Pour in the beer and add the bay leaves, then simmer for 10 minutes until the cucumber is soft and less bitter.
4. 4 Rub salt, pepper, and Dijon mustard onto a 1.5 cm thick slice of pork belly.
5. 5 Arrange the meat on top of the pickled cabbage and bake at 190 degrees for 25 minutes.
6. 6 Place the meat on top so that the fat drips down, making the pickled vegetables rich and sweet; that's the combination for this dish.

With an appliance

• Air fryer 35 min

  Replace step 5: spray oil on the pork belly and pickled mustard greens, use a steamer at 205 degrees for 16 minutes, then flip the meat at minute 8; the fat will melt quickly, making the edges of the meat crispy. Large trays must be divided into batches.