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Cured pork belly with red cabbage and pistachio salad
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500g pork belly
1 tbsp fennel seeds
3 star anise
3 tbsp sea salt
3 tbsp granulated sugar
1 onion, sliced
1 bramley apple, sliced
2 rosemary sprigs
1⁄2 red cabbage, cored and finely shredded
2 tbsp walnut oil
1 lime, 1⁄2 zest and juice of whole
1 comice pear or daliclass apple, cored and finely sliced
75g stilton, finely sliced
25g pistachios, roughly chopped
1. Prepare the pork the night before. Deeply score the skin in lines every 0.5cm and place in a small roasting tray. Dry-toast the fennel seeds and star anise for 1 minute, until fragrant, then cool. Roughly crush in a pestle and mortar, then crush in the salt and sugar. Rub the cure into the meat and slits in the skin. Wrap the tray in cling film; chill overnight.
2. The next day, preheat the oven to 160 ̊C, gas mark 3. Rinse the cure off the pork; dry with kitchen paper. Rinse the roasting tray, add the onion, apple and rosemary; sit the pork on top. Cover tightly with a double layer of foil; roast for 3 hours and 30 minutes.
3. Raise the oven to 240 ̊C, gas mark 8. Remove the foil; roast for 30 minutes more, until the crackling is golden (crisp it under a hot grill if needed). Rest for 20 minutes under foil.
4. Meanwhile, mix the cabbage, oil and lime zest and juice; season. (You can make up to 2 hours ahead.) Before serving, toss in the pear or apple; top with the stilton and nuts.
5. Remove the pork; discard the apple, onion and rosemary. Slice and serve with the salad.
Typical values per serving: