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Spiced Braised Pork Belly with Pickled Turnip Salad

Slow-braised spiced pork belly served alongside a zesty pickled turnip, watercress, and cucumber salad with a rich chili glaze.

DinnerSlow CookedSaladSpicedPork Belly
Estimated Nutrition
Calories
1206.1
kcal / serving
4824.2 kcal total
Carbs
31.5g
per serving
125.8 g total
Fat
96.4g
per serving
385.4 g total
Protein
48.1g
per serving
192.5 g total
Cook Time
390
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
CondimentsSauces
2
tbsp
Tomato Purée
110
ml
White Wine Vinegar
for pickling
1
tsp
White Wine Vinegar
for glaze
40
g
Malaysian Chilli Sauce
Liquids
500
ml
Apple Juice
750
ml
Beef Stock
or veal stock
Meat
1.5
kg
Pork Belly
fresh, side, bones removed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
0.5
head
Garlic
1
piece
Bay Leaf
0.25
bunch
Thyme
fresh
0.25
bunch
Rosemary
fresh
1.5
piece
Cardamom Pods
lightly crushed
1
piece
Star Anise
3
piece
Black Peppercorns
whole
0.25
piece
Cinnamon Stick
OilsFats
2
tbsp
Vegetable Oil
divided use
Other
2
tsp
Honey
clear
Vegetables
200
g
Mixed Vegetables
finely chopped carrots, onions, celery and leeks
1
piece
Turnip
medium, peeled, thinly sliced
150
g
Watercress Leaves
4
piece
Spring Onions
trimmed, sliced diagonally
1
piece
Cucumber
peeled, sliced into thin strips

Method

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