Salt Pork Belly with Split Pea Purée and Sauerkraut

Simmered pork belly served with a quick homemade sauerkraut and smooth, seasoned yellow split pea purée.

Main Course High Protein Sauerkraut Pork Belly Split Peas

Estimated Nutrition

Calories

1610.2

kcal / serving

4830.5 kcal total

Carbs

88.5g

per serving

265.5 g total

Fat

110.6g

per serving

331.8 g total

Protein

65.1g

per serving

195.2 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Brown Sugar

CondimentsSauces

200

Cider Vinegar

Fruits

piece

Lemon

juice only

LegumesPulses

500

Yellow Split Peas

rinsed

Liquids

125

Apple Cider

150

Apple Cider

Meat

600

Unsmoked Streaky Bacon

in one piece, rind removed

NutsSeeds

tbsp

Salt

fine

tsp

Caraway Seeds

piece

Cloves

piece

Bay Leaves

fresh if possible

tsp

Black Peppercorns

0.5

tsp

Chilli Flakes

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

Rapeseed Oil

100

Rapeseed Oil

Vegetables

piece

Onion

thinly sliced

750

White Cabbage

very thinly shredded

piece

Onion

peeled and left whole

piece

Onion

roughly chopped

piece

Garlic Cloves

chopped

Method

Fry the sliced onion in oil until soft.

Add cabbage, cider, vinegar, 100ml water, salt, and caraway seeds, then simmer covered for 45 minutes.

Place bacon in a pan with water, a clove-studded onion, sugar, bay leaves, peppercorns, chilli, and cider.

Boil, skim, and simmer for 45 to 60 minutes until the meat is tender.

Remove the pork and slice into six to eight pieces.

Fry chopped onion and garlic in 45ml oil until soft.

Add split peas and 1.2 litres water, then simmer for 45 to 60 minutes until thick.

Blend the peas with remaining oil and lemon juice, then season with salt and pepper.

Serve the sliced pork belly with split pea purée and sauerkraut.