Twice-Cooked Pork Belly With Pickled Apple Salad

Name: Twice-Cooked Pork Belly With Pickled Apple Salad
Total time: 165 min
Ingredients: 1.2 kg boneless pork belly, fat scored; 1 head of garlic, halved; 4 star anise; 1 bunch thyme; 625 ml (2½ cups) white wine; 300 ml chicken stock; Baked Cabbage; ½ red cabbage, cut into thick wedges; 2 tbsp each maple syrup and apple cider vinegar; 1 tsp cumin seeds; ½ tsp ground nutmeg; 2 tbsp extra-virgin olive oil, plus extra for drizzling; Pickled Apple Salad; 60 ml (¼ cup) apple cider vinegar; 1 tbsp maple syrup; 1 Granny Smith apple, sliced; ¼ cup each (loosely packed) micro mint, flat-leaf parsley leaves, and micro red vein sorrel; 50 gm (½ cup) toasted walnuts, coarsely chopped

www.gourmettraveller.com.au

Our twice cooked pork belly recipe with pickled apple salad and maple-glazed cabbage is an upgrade on the classic pork and apple combo.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

1.2 kg boneless pork belly, fat scored
1 head of garlic, halved
4 star anise
1 bunch thyme
625 ml (2½ cups) white wine
300 ml chicken stock
Baked Cabbage
½ red cabbage, cut into thick wedges
2 tbsp each maple syrup and apple cider vinegar
1 tsp cumin seeds
½ tsp ground nutmeg
2 tbsp extra-virgin olive oil, plus extra for drizzling
Pickled Apple Salad
60 ml (¼ cup) apple cider vinegar
1 tbsp maple syrup
1 Granny Smith apple, sliced
¼ cup each (loosely packed) micro mint, flat-leaf parsley leaves, and micro red vein sorrel
50 gm (½ cup) toasted walnuts, coarsely chopped