Belly pork, bacon cabbage, apples and mash

Method Print recipe

1. Shred the cabbage, peel and fine dice the apple, peel and finely slice the onion and cut the bacon into lardons. Fry the bacon in butter, then add the sliced onion, sweat off together. Blanch the cabbage, drain and add to the pan, stir and season. Heat 200ml of cream then add the bacon mix, apple, cabbage and bring to a simmer season.
2. Make the chicken gravy. Dice the shallot and sweat off the shallot in butter. Deglaze with white wine and cider, reduce, add the gravy then strain.
3. Put the belly in a hot oven, cook then leave the pork to render under the grill. Heat the mash and add the remaining cream and butter to the plate.