← Browse recipes Jesper's Pork and Cabbage Macaroni
pastaporkcabbagequickcomfort foodspicy
Ingredients
- 100g salted,cured porkbelly in 4mm slices then cut into bitesized pieces
- 3-5 handfulls of shreddeed white cabbage
- 1 onion diced
- 2-3 cloves of garlic, chopped
- 30-40ml molasses (I guess maplesyrup will do but add a bit more)
- Sriracha or hotsauce of choice (This dish should be quite hot)
- Cooked macaroni
Instructions
- Fry the pork on medium heat in a splash of olive oil until almost crispy and most fat has rendered out.
- Add the onion. Fry until colored.
- Add cabbage and continue frying while stirring now and then until it's wilted.
- Add garlic, molasses and hotsauce. Cook until browned.
- Pepper and salt.
- Mix with pasta and eat.
Recipe Notes
If fresh pork belly is used instead of cured, it will have a very different flavor, so try to get cured pork. Maple syrup can be substituted for molasses if you add a bit more.
Reader Comments
The creator, Jesper from Sweden, invented this dish in culinary school in the 80s and notes that friends were initially suspicious but enjoyed the taste.