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Neroli Pichy's Pork belly with pickled apple and walnut salad
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Ingredients
Pickled apple
- 1 green apple, cored and cut into thin slices
- 200 g water
- 80 g white wine vinegar
- 80 g caster sugar
- 3 juniper berries
- ½ tsp whole black peppercorns
Pork belly
- 1200 g pork belly meat, boned and rind scored
- 10 fresh sage leaves
- 5 sprigs fresh thyme
- 1 - 2 tsp sea salt flakes, to rub, plus extra to season
- 1500 g water
- 2 tsp fennel seeds
- 1 tsp juniper berries
- ½ tsp whole black peppercorns
- 8 new baby potatoes, cut into halves
- 8 pickling onions, cut into halves
- 80 g walnut halves
- 3 tsp caster sugar
- 1 egg white, lightly beaten
- 2 pinches ground black pepper, to season
- 300 g red cabbage, finely shredded
- 30 g extra virgin olive oil
- 20 g white wine vinegar
- ½ tsp Dijon mustard
- walnuts, to serve
- Nutrition
- per 1 portion
- Calories
- 4625.8 kJ / 1101.4 kcal
- Protein
- 67.6 g
- Carbohydrates
- 46.3 g
- Fat
- 71.1 g
- Saturated Fat
- 20.5 g
- Fibre
- 7.4 g
- Sodium
- 1692.7 mg
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