toodle.

Cinnamon and Apple Pork Belly with Mulled Cider Cabbage and Roast Almonds

Roast pork belly served with spiced cider red cabbage and crunchy salted almonds for a flavorful, festive dinner.

DinnerRoastCabbageCiderPork Belly
Estimated Nutrition
Calories
804.1
kcal / serving
6432.8 kcal total
Carbs
19.4g
per serving
155.2 g total
Fat
72.8g
per serving
582.4 g total
Protein
17.8g
per serving
142.4 g total
Cook Time
190
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Light Muscovado Sugar
for sweetness
CondimentsSauces
2
tbsp
Redcurrant Jelly
to finish cabbage
Dairy
25
g
Butter
for frying onion
Fruits
2
piece
Granny Smith Apples
peeled, cored and sliced
2
piece
Navel Oranges
thickly sliced
Liquids
200
ml
Organic Medium Cider
plus extra for basting
125
ml
Organic Medium Cider
for cabbage
Meat
1
kg
Pork Belly
fat scored with a sharp knife
NutsSeeds
1
tbsp
Sea Salt Flakes
for rubbing on skin
3
piece
Cinnamon Sticks
for pork
6
piece
Cloves
whole
1
piece
Cinnamon Stick
for cabbage
0.25
tsp
Nutmeg
freshly grated
2
piece
Star Anise
whole
1
piece
Bay Leaf
dried or fresh
110
g
Blanched Almonds
OilsFats
2
tsp
Groundnut Oil
Vegetables
1
piece
Onion
peeled, finely sliced
500
g
Red Cabbage
core removed, finely sliced

Method

1
2
3
4
5
6
7
8
9
10
11
12
13