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Roasted Belly of Norfolk Pork with Apple and Cider Sauce, Buttered Spring Cabbage and Lentils

Pan-seared then oven-roasted pork belly served with a cider apple purée, braised lentils, and buttered spring cabbage.

PorkMain CourseRoastLentilsPork BellyApple Sauce
Estimated Nutrition
Calories
3150.4
kcal / serving
3150.4 kcal total
Carbs
154.5g
per serving
154.5 g total
Fat
218.4g
per serving
218.4 g total
Protein
142.2g
per serving
142.2 g total
Cook Time
90
minutes
Serves
1
person
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Sugar
to taste
Dairy
2
tbsp
Butter
Fruits
2
piece
Bramley Apples
peeled, cored, chopped
LegumesPulses
200
g
Puy Lentils
Liquids
1
l
Pork Stock
500
ml
Chicken Stock
100
ml
Cider
Meat
500
g
Pork Belly
bones removed and reserved
NutsSeeds
2
clove
Garlic
peeled, finely chopped
OilsFats
1
drizzle
Olive Oil
for searing
Vegetables
4
piece
Carrot
peeled, chopped into 2cm pieces
4
stick
Celery
chopped into 2cm pieces
1
piece
Onion
peeled, finely chopped
1
piece
Spring Cabbage
shredded, blanched and refreshed

Method

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