Apple and Cabbage Braised Pork Belly

Slice the pork belly into 3cm cubes and thinly shred the red cabbage.

Core and slice the apples into thick wedges, and dice the onion.

Heat the oil in a large heavy-bottomed pot over medium-high heat and brown the pork belly on all sides for 8 minutes, working in two batches so the pot stays hot.

Remove the pork, add the onions to the pot, and cook for 3 minutes until translucent.

Stir in the shredded cabbage, caraway seeds, salt, and pepper, sauteing for 5 minutes until slightly wilted.

Return the pork to the pot, pour in the apple cider vinegar and vegetable stock, then cover and simmer gently for 90 minutes, until a cube of belly gives no resistance to a fork. This is the step that cannot be hurried: cut it short and the fat is still rubbery, and no amount of glaze will fix that.

Add the apple wedges, raise the heat slightly and simmer uncovered for a final 10 minutes, until the liquid has reduced to a glaze and the apples are tender but still hold their shape.