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- Apricot-Stuffed Belly of Pork with Sautéed Cabbage
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Ingredients
- 1.6 kg of pork belly, boned, rolled and the skin scored
- 1 small onion, chopped
- 1 garlic clove
- 1 tsp of oil, for the sauce, plus oil for frying in step 2
- 1 handful of parsley, chopped
- 13 dried apricots
- 75 g of breadcrumbs
- 1 pinch of sea salt
- 125 ml of apple juice
- 125 ml of poultry stock
- 1 cabbage, finely sliced
- 1 large bramley cooking apple
- 2 tsp of fennel seeds
- 25 g of butter