Neroli Pichy's Pork belly with pickled apple and walnut salad
TM6 TM5 TM31

Neroli Pichy's Pork belly with pickled apple and walnut salad

4.2 (13 ratings)

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
Fiber
7.4 g
Sodium
1692.7 mg

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