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!

–Brio