Roulade of pork belly, braised red cabbage and apple compote
by Mark Dodson
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Ingredients
Fresh Meat
1.8kg pork belly, skin off
Fruit & Vegetables
1 carrot
1/2 celery
1 large onion
1 red cabbage, finely shredded
2 Granny Smith apples, peeled and finely diced
24 shallots, peeled
12 belles de fontenay potatoes, peeled
6 garlic cloves, skin on
Salad & Fresh Herbs
3 bay leaves
4 sprigs of fresh thyme
Spices & Dried Herbs
8 cloves
5 star anise
Delicatessen
1000ml of veal stock
Store Cupboard
1 tbsp of clear honey
salt
100g of dark brown sugar
2 tbsp of caster sugar
Oils & Vinegars
150ml of red wine vinegar
700ml of olive oil
Dairy
50g of clarified butter
250g of unsalted butter