Crispy pork belly with braised red cabbage and caramelized potatoes

Ingredients:

Pork belly

• 1.8 kg boneless pork belly with skin
• 2 tablespoons coarse salt
• 2 tsp baking powder
• 0.5 tsp ground black pepper

Cabbage

• 6 cups thinly shredded red cabbage
• 1/3 cup white wine vinegar
• 1/4 cup lingonberry jam
• 1 teaspoon of sugar
• 1 teaspoon coarse salt

Potato

• 1 kg of small potatoes
• 1/4 cup sugar
• 55 g unsalted butter
• 0.5 tsp coarse salt
• Sea salt flakes, for serving

Preparation:

1. Pat the pork belly skin dry with paper towels. Using a sharp knife, make parallel slits through the skin and fat, about 1 cm apart, being careful not to cut through the meat.
2. Combine salt, baking powder, and black pepper in a small bowl. Rub the mixture all over the brisket, making sure to get into the slits in the skin. Place the pork, skin-side up, on a rack in a roasting pan. Cover with plastic wrap and refrigerate for 8 to 24 hours.
   
   
   Note
   
   Baking powder helps the pork belly skin brown more evenly and become crispy. A typical ratio of salt to baking powder is 3:1. Refrigerated brining will allow the meat and skin to infuse with flavors and tenderize.
3. Preheat oven to 350°F (175°C). Pour 4 cups of water into the roasting pan with the brisket (to prevent the fat from burning during roasting). Roast until the meat is tender but still falling apart, about 3 hours.
4. Meanwhile, in a large, high-sided skillet, combine the cabbage, vinegar, lingonberry jam, sugar, and salt and stir to coat. Cover, set over medium heat, and simmer, stirring occasionally to prevent the cabbage from browning, until tender, about 20 minutes. The cabbage will release some liquid, but if it starts to stick to the bottom of the pan or feels dry, add water, 1 tablespoon at a time, to rehydrate. Keep warm.
5. Place the potatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Cook until the potatoes are tender but not mushy, about 15 minutes. Drain them in a colander and set them aside for about 10 minutes. When the potatoes are cool enough to handle, peel them.
6. Meanwhile, place the sugar in a large skillet over medium heat. Cook, without stirring, until the sugar has completely melted, about 3 minutes. When the edges begin to brown, about 3 minutes, add the butter and coarse salt. Stir thoroughly with a silicone spatula. Continue cooking until the mixture turns amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat with caramel, until heated through, about 4 minutes. Don't worry if the sugar hardens after adding the potatoes; it will remelt. Sprinkle with sea salt before serving.
7. After roasting the pork belly for 3 hours, increase the oven temperature to 450°F (245°C) and continue roasting until the skin is crisp and browned, about 20 more minutes.
8. Let rest for 15 minutes before slicing. Serve with cabbage and potatoes.