Slow-cooked Pork Belly with Parsnip Purée, Red Cabbage and Apple
Ingredients
Curing salt
1 cup rock salt
3 tbls fennel seeds
1 tsp black pepper
Pork
1 cup of curing salt
1 pork belly, bones removed, skin on
Parsnip puree
4 parsnips, peeled and cut
Cream
Salt and pepper
Red cabbage and apple
1/2 red cabbage, thinkly sliced
1/2 cup water
1/4 cup red wine vinegar
2 tbls brown sugar
1 pink lady apple, peeled and sliced
50g butter
Salt and pepper