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One spoon of it carries proteins from the meat, carbs from potatoes, and fibers from the vegetables, making this a complete meal in one bowl.
Succulent browned pork belly with cabbage, carrot and potato, cooked in beef stock is a must-try for weeknight dinner.
21 OZ / 600 G pork belly
2 EA garlic
10.5 OZ / cabbage
7 OZ / 200 G onion
7 OZ / 200 G carrot
2 TSP dried dill
14 OZ / 400 G potato
61.5 OZ / 1750 ML beef stock
1 OZ / 30 ML olive oil
1 TBSP red wine vinegar
3.5 OZ / 100 G sour cream
Dice your pork into large chunks, then brown your pork on all sides with the oil in a saucepan. Reserve for later.
Prepare the vegetables by peeling the onion and garlic, then quarter the onion. Peel and chop the carrot and potato, then cut into cubes. Thinly slice your cabbage.
Add the onion and garlic to the mixing bowl. Chop for 10 seconds / speed 4. Scrape down the sides of the mixing bowl.
Add the stock to the mixing bowl. Insert the simmering basket and add your pork to the simmering basket. Cook with the measuring cup inserted for 1 hour / 212°F|100°C / speed 1 / stir.
Once the pork is cooked, carefully remove the simmering basket from the mixing bowl. The meat should be soft and tender.
Add the cooked pork, dill, vinegar, potato, carrot and cabbage to the mixing bowl. Cook with the measuring cup inserted for 1 hour / 212°F|100°C / speed 1 / stir.
Once the vegetables are soft, adjust the seasoning and then serve with crusty bread and sour cream. Enjoy your soup!
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