Scary Cooking — Pork and Cabbage

We missed our slot to order the scary stuff at our local butchers, so we decided to do a nice recipe involving some cabbage (plus apple and juniper berries) that had been fermenting for the last 2 weeks:


We nestled the pork belly and bay leaves in the cabbage….


… plopped in the pork neck….


…and drowned the whole thing in white wine:


The wine & oven trick always seems to work a treat…


…especially if there is some left to drink with the meal!


Boiled carrots and root parsley complete the picture.

Bon Appetit!


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