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Twice-Cooked Pork Belly With Pickled Apple Salad And Maple-Glazed Cabbage

Blossom Lady
Jun 15, 2024 03:58 AM
Twice-Cooked Pork Belly With Pickled Apple Salad And Maple-Glazed Cabbage

Crackling and delicious, this dish showcases twice-cooked pork and apple in a classic flavour combination that's sure to impress.

Twice-cooking and pressing this pork belly delivers restaurant-grade crackling. The zingy introduction of pickled apple instead of classic baked or puréed apple takes the iconic pairing from Sunday roast to date night territory. Begin this twice-cooked pork belly recipe a day ahead.

  • 1.2 kg boneless pork belly, fat scored
  • 1 head of garlic, halved
  • 4 star anise
  • 1 bunch thyme
  • 625 ml (2½ cups) white wine
  • 300 ml chicken stock

Baked Cabbage
  • ½ red cabbage, cut into thick wedges
  • 2 tbsp each maple syrup and apple cider vinegar
  • 1 tsp cumin seeds
  • ½ tsp ground nutmeg
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling

Pickled Apple Salad
  • 60 ml (¼ cup) apple cider vinegar
  • 1 tbsp maple syrup
  • 1 Granny Smith apple, sliced
  • ¼ cup each (loosely packed) micro mint, flat-leaf parsley leaves, and micro red vein sorrel
  • 50 gm (½ cup) toasted walnuts, coarsely chopped
Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
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