Roasted Pork Belly with Champagne Braised Cabbage

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the skin very dry with paper towels. Mix sea salt, black pepper, garlic powder, and whole caraway seeds. Rub this mixture generously all over the pork belly, especially into the scored skin. Let it sit at room temperature for 30 minutes, or ideally, refrigerate uncovered overnight for even crispier skin.

Preheat oven to 220°C (425°F). Place the pork belly skin-side up on a wire rack set over a roasting pan. Roast for 20-30 minutes until the skin starts to puff and crisp. Reduce oven temperature to 160°C (325°F) and continue roasting for another 1.5-2 hours, or until the meat is very tender and the internal temperature reaches 70°C (160°F). If the skin isn't fully crispy, increase the temperature back to 220°C (425°F) for a final 10-15 minutes, watching carefully to prevent burning.

Once cooked, remove the pork belly from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring tender meat.

While the pork belly roasts, finely slice the red cabbage. Peel and finely chop the onion, and peel and grate or finely dice the apple.

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the sliced red cabbage and grated apple, stirring well. Pour in the champagne (or sparkling wine), apple cider vinegar, and add sugar, bay leaves, juniper berries, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and braise for 45-60 minutes, or until the cabbage is tender, stirring occasionally. Adjust seasoning to taste.

Slice the rested pork belly into portions. Serve the crispy roasted pork belly alongside the warm champagne braised red cabbage.