Confit Pork Belly Recipe - Great British Chefs

Ingredients

• 1000g of pork belly
• 200g of salt
• 1 carrot, large dice
• 1 onion, large dice
• 1/2 bulb of garlic, cut in half
• 10g of coriander seeds
• 300g of black pudding
• 1/2 red cabbage
• 30g of sugar
• 200ml of red wine
• 1 star anise
• 1/2 cinnamon stick
• 50ml of red wine vinegar
• olive oil
• 10 large floury potatoes, peeled
• 150g of butter, melted
• 15ml of milk
• salt
• pepper
• 500ml of cider
• 1 carrot, diced
• 1 onion, diced
• 1 celery stick, diced
• 100ml of cider vinegar
• 500ml of beef stock
• 2 sprigs of fresh thyme