Slow Cooked Pork Belly in Ampleforth Abbey Cider with Cauliflower Puree - Deliciously Yorkshire
Indulge in a comforting Slow Cooked Pork Belly in Ampleforth Abbey Cider with creamy Cauliflower Puree. Perfect for winter nights! Serves 4.
Ingredients
- 750 grams of pork belly (ask your butcher to score the skin)
- 1 bulb of fennel
- 1 white onion
- 2-3 bay leaves
- 1 tablespoon of fennel seeds
- 1 500ml bottle of Ampleforth Abbey Traditional Still Cider
- 200ml of good quality organic chicken or pork stock
- 1 medium sized head of cauliflower
- 200mls of skim milk
- Quarter of a nutmeg
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