Pork belly with white cabbage recipe

Ingredients

• 2 tablespoons (35 ml) tamari or coconut aminos
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger
• ⅛ teaspoon ground allspice
• 2 garlic cloves, crushed
• 5 drops of brown rice vinegar
• 1 lb 5 oz (600 g) pork belly, thickly sliced
• ½ white cabbage, sliced into thick wedges

1. In a medium bowl, combine the tamari or coconut aminos, honey, ginger, allspice, garlic and vinegar with 3½ tablespoons water.
2. Press the Sauté button on the multi-cooker. When up to heat, add the pork belly and immediately pour over the tamari/coconut aminos mix. Deglaze the pot with a spoon as you move the pork slices around the pot. Once the pork slices are seared on all sides, add the cabbage wedges.
3. Secure the lid in place and set to Manual or High Pressure for 30 minutes. At the end of cooking, use the NPR method. Serve with jacket sweet potatoes.