Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

Ingredients

Fresh Meat

  • 1000g of pork belly
  • 300g of black pudding

Store Cupboard

  • 200g of salt
  • 30g of sugar
  • salt
  • pepper
  • 500ml of beef stock

Fruit & Vegetables

  • 1 carrot, large dice
  • 1 onion, large dice
  • 1/2 bulb of garlic, cut in half
  • 1/2 red cabbage
  • 10 large floury potatoes, peeled
  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery stick, diced

Salad & Fresh Herbs

  • 10g of coriander seeds
  • 2 sprigs of fresh thyme

Beverages

  • 200ml of red wine
  • 500ml of cider

Spices & Dried Herbs

  • 1 star anise
  • 1/2 cinnamon stick

Oils & Vinegars

  • 50ml of red wine vinegar
  • olive oil
  • 100ml of cider vinegar

Dairy

  • 150g of butter, melted
  • 15ml of milk