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Roast pork belly with sour cabbage, apples and prunes
Fruit and vegetables
4
garlic
cloves, crushed
20g/¾oz
ginger
, peeled and finely grated
1
onion
, thinly sliced
400g/14oz home-made sour
cabbage
(or good-quality saurkraut)
2 green
apples
, cored and thinly sliced
bunch
watercress
, washed
Tins, packets and jars
1 tbsp
Dijon mustard
100g/3½oz
prunes
, pitted and roughly chopped
Cooking ingredients
1 tbsp
maple syrup
1 tbsp
soy sauce
1 tbsp cider
vinegar
grated fresh
nutmeg
¼ tsp
cloves
sea salt
1 tbsp
vegetable oil
50g/1¾oz
dried apricots
, chopped
2 tsp
caraway seeds
1 tbsp
coriander seeds
1 tsp
fennel seeds
4
cardamom
pods, seeds crushed, pods discarded
Meat, fish and poultry
1.5kg/3lb 5oz good quality belly
pork
Other
6
brioche
buns
Back to recipe
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