{"id":3312,"date":"2017-07-30T09:55:01","date_gmt":"2017-07-30T14:55:01","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3312"},"modified":"2017-07-29T08:15:53","modified_gmt":"2017-07-29T13:15:53","slug":"cabbage-guanciale","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3312","title":{"rendered":"Cabbage &#038; Guanciale"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/?attachment_id=3310\" rel=\"attachment wp-att-3310\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3310\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/07\/Cabbage-Guanciale-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/07\/Cabbage-Guanciale-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/07\/Cabbage-Guanciale-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/07\/Cabbage-Guanciale.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Gaunciale is dry-cured pork cheek and isn&#8217;t always easy to find. I make my own, though you can find it at better Italian butchers or delis. Make the effort to get your hands on some, but if you can&#8217;t find it, thinly sliced pancetta would work well. You could also use prosciutto if you reduce the before-cabbage cooking time a little to compensate for it being sliced see-through thin.<\/p>\n<p><strong>Time: 25 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>15ml extra-virgin olive oil<br \/>\n160g guanciale &#8211; thinly sliced<br \/>\n1 large yellow onion &#8211; sliced<br \/>\n10g garlic &#8211; finely chopped<br \/>\n2g fresh rosemary &#8211; finely chopped<br \/>\n400g napa cabbage &#8211; sliced<br \/>\n15ml red wine vinegar<br \/>\n3g kosher salt<br \/>\nFew grinds black pepper<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Preheat a large frying pan on medium heat.<\/p>\n<p>Add the olive oil and guanciale, stirring often until the guanciale is lightly browned.<\/p>\n<p>Stir in the onion, garlic and rosemary, stirring occasionally until the onion begins to brown (about seven minutes).<\/p>\n<p>Add the cabbage, vinegar, salt and pepper, tossing occasionally for five minutes.<\/p>\n<p>Remove from heat and serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/07\/Cabbage-Guanciale.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gaunciale is dry-cured pork cheek and isn&#8217;t always easy to find. I make my own, though you can find it at better Italian butchers or&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/07\/Cabbage-Guanciale.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3312"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3312"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3312\/revisions"}],"predecessor-version":[{"id":3314,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3312\/revisions\/3314"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3310"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}