Ingredients
- Slow cooked pork belly, frozen 1
- Black pudding 300g
- Apple and cider chutney 100g
- Red cabbage 180g
- Micro garlic chives 10g
Method
- Defrost the pork belly and cut into 6-8 even size pieces
- Cut the black pudding into the same size pieces and place onto the pork belly, top with the chutney and cook for 15-20 minutes at 160°c
- Heat the red cabbage and serve with the cooked pork belly bites, top with micro garlic and pan juices
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