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Neroli Pichy's Pork belly with pickled apple and walnut salad

Neroli Pichy's Pork belly with pickled apple and walnut salad
4.2 20 rating
Prep. 20 min
Total 2 h
4 portions
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Ingredients

Pickled apple
  • green apple cored and cut into thin slices
    1
  • water
    200 g
  • white wine vinegar
    80 g
  • caster sugar
    80 g
  • juniper berries
    3
  • whole black peppercorns
    ½ tsp
Pork belly
  • pork belly meat, boned and rind scored
    1200 g
  • fresh sage leaves
    10
  • fresh thyme
    5 sprigs
  • sea salt flakes to rub, plus extra to season
    1 - 2 tsp
  • water
    1500 g
  • fennel seeds
    2 tsp
  • juniper berries
    1 tsp
  • whole black peppercorns
    ½ tsp
  • new baby potatoes cut into halves
    8
  • pickling onions cut into halves
    8
  • walnut halves
    80 g
  • caster sugar
    3 tsp
  • egg white lightly beaten
    1
  • ground black pepper to season
    2 pinches
  • red cabbage finely shredded
    300 g
  • extra virgin olive oil
    30 g
  • white wine vinegar
    20 g
  • Dijon mustard
    ½ tsp
  • walnuts to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1692.7 mg
Protein 67.6 g
Calories 4625.8 kJ / 1101.4 kcal
Fat 71.1 g
Fibre 7.4 g
Saturated Fat 20.5 g
Carbohydrates 46.3 g

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