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Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jusIngredientsPork belly with black pudding
Braised red cabbage
Mashed potatoes
Cider jus
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1. Place the pork belly into a suitable tray and
pour over the salt. Rub evenly over the entire surface, cover with
cling film and place in the fridge for 24 hours
2. Preheat the oven to 130°C/gas mark 1. Wash the salt off the pork belly and place in a deep metal tray
3. Add the carrots, onion, garlic and coriander
seeds to the tray and pour in enough water to just cover. Cover tightly
with foil and cook in the oven for approximately 7 hours. Remove and
allow to cool in the liquid once cooked
4. Once cool, use a knife to carefully remove
the skin from the belly. Scrape away all the fat from the underside of
the skin. Cut the skin into 2 inch squares and place between 2 sheets
of greaseproof paper
5. Place onto an oven tray and press down with a
tray of the same size. Return to the oven set to 125°C/gas mark 1 and
cook for 6 hours until dark golden and crisp. Remove from the oven and
allow the crackling squares to cool
6. Cut 2 more large pieces of greaseproof paper
and place the belly between them. Use a rolling pin to gently and evenly
flatten the belly to 1cm thick
7. Shape and roll the black pudding into a 1inch
thick log (this may be easier if the black pudding has had time to
soften slightly at room temperature). Place the black pudding at one
edge of the pork belly and roll up tightly in cling film. Leave to set
in the fridge
8. Remove any undesirable outer leaves from the red cabbage. Slice in half, wash thoroughly and slice finely
9. Add a generous amount of olive oil to a large
saucepan placed over a medium heat. Add the red cabbage and slowly
sweat until soft. Once soft, add the sugar, red wine, vinegar, star
anise, and cinnamon stick
10. Reduce the heat and cook slowly for about 1
hour until the liquid is reduced and the cabbage is cooked and evenly
coated by the juices in the pan
11. Remove one third of the cabbage, place into a
blender and blitz on a high speed to form a smooth purée. Pass through a
fine strainer and into a small pot to reheat later
12. Place the potatoes in a pot and cover with
water. Add a pinch of salt. Bring to the boil, then reduce the heat and
simmer for 15 minutes, or until cooked and tender
13. Once cooked, drain the potatoes and allow to
steam for a few minutes. Heat the butter and milk in a small saucepan
until the butter melts. Add the potatoes back to the pot, followed by
the hot milk and butter mixture and mash throughly. Season to taste with
salt and pepper, cover and set aside in a warm place
14. Add a small drizzle of vegetable oil to a
saucepan placed over a medium-high heat. Once hot, add the carrot, onion
and celery and sweat until soft. Add the cider vinegar and reduce until
the pan is almost dry
15. Add the cider and reduce by half. Then, add
the beef stock. Bring to a simmer, add the thyme and reduce for a
further 20-30 minutes until you have a thin gravy-like consistency. Pass
through a fine strainer, season to taste with salt and set aside
16. Preheat the oven to 180˚C/gas mark 4. Once
the pork belly is set, remove from the cling film and cut into 8 even
round portions. Heat a small drizzle of vegetable oil in large frying
pan and place on a high heat
17. Sear each piece of belly in the pan (black
pudding side down) until crispy and then transfer into the oven to heat
through for 12 minutes
18. Meanwhile, reheat the cabbage, cabbage purée and mash potato
19. Add a spoonful of purée to each plate and top
with a bed of cabbage. Add two rounds of the pork belly per portion and
finish with a large spoonful of mash potato, a couple of crackling
squares and a drizzle of the cider jus. Serve immediately.
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