Steps

1. Cut the pork belly (500g) into bite-sized pieces.
   🕒 01:17
2. Season both sides of the cut pork belly with salt (to taste) and pepper (to taste), then gently rub to marinate.
   🕒 01:56
3. Heat a small amount of olive oil in a frying pan and sear the pork belly, starting with the fatty side, until golden brown.
   🕒 02:21
4. Remove the core from the cabbage (1/4 head), peel off the leaves one by one, and trim any dirty parts.
   🕒 02:41
5. Spread the soffritto (4 tbsp) in a pot, and add the rosemary (2 sprigs) and fennel seeds (a pinch).
   🕒 03:47
6. Add the seared pork belly and the prepared cabbage leaves to the pot.
   🕒 04:41
7. Wipe off any excess oil from the frying pan used to sear the pork. Add water (200cc) to the pan to deglaze, scraping up any browned bits from the bottom. Add this deglazed liquid to the pot.
   🕒 05:22
8. Add the Sugotto Carne (4 tbsp) and Marsala Wine (300cc) to the pot.
   🕒 05:43
9. Cover the pot tightly and simmer in an oven preheated to 200-210°C (approx. 400-410°F) for about 1 hour and 20 minutes. 【Key Tip!】 Adjust the oven temperature as needed to prevent the surface from burning, and cook until the meat is tender. Be careful not to reduce it too much.
   🕒 06:34
10. The dish is ready once the pork and cabbage are tender.
    🕒 07:40