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 ratings

Prep. 20 min

Total 2 h

4 portions

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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