Medallions of pork with slow-roast belly of pork with confit of white cabbage

recipe

Medallions of pork with slow-roast belly of pork with confit of white cabbage

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One of the most delicious things in the piggy world is belly of pork, but it is very fatty. Undoubtedly the tastiest meat is often the fattiest meat. This is one of those occasions when you forget about calories; just cook it, it's worth it. And with cabbage and greens, how could you get better than that?

Ingredients

1.5kg (3lb 3oz) belly of pork, skin finely scored
4 garlic cloves, finely chopped
Salt and pepper
2 tbsp each of chopped tarragon and parsley
1 large pork tenderloin, sinews removed
1 large onion, finely sliced
4 large sprigs thyme
Olive oil
2ooml (7fl oz) chicken stock
Greens:
400g (14oz) spring greens
50g (1 3/4oz) butter
1 Granny Smith apple, cored and finely diced
2 garlic cloves, crushed
Sauce:
75ml (2 1/2fl oz) white wine
200ml (7fl oz) chicken stock
100ml (3 1/2fl oz) double cream
2 tbsp Dijon mustard

Serves: 4

Directions

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Preheat the oven to (/Gas . Remove the excess fat from under the belly. Rub the belly with the finely chopped garlic and tsp salt. Rub another tsp salt into the skin, making sure you get into those cuts (this helps the crackling along).
To prepare the porn medallions, mix the tarragon and parsley, and add some salt and pepper to taste. Cut the pork tenderloin across in half and cut the ends to make two neat pieces. Roll each piece in the herb mixture, then roll up tightly in cling film and refrigerate for hour.
Put the sliced onion into a roasting tin with the thyme, and place the belly on top. Sprinkle with a little oil and pour the chicken stock in. Cook in the oven for hours, then turn the oven up to (/Gas and cook for a further minutes. Allow to rest for minutes.
Meanwhile, cook the cabbage and the greens. For the greens, remove the stalks from the leaves, finely shred the leaves and blanch in boiling water for minute, then drain and refresh. Make sure the greens are well drained. Melt the butter in a large frying pan and fry the diced apple for minutes. Add the garlic and the greens, and season with salt and pepper. Put the cabbage and greens to one side until needed.
To make the sauce, once the belly of pork is cooked and removed from the roasting tin, deglaze the tin with the white wine. Now add the chicken stock, mix well and stain into a small saucepan. Reduce a little. Add the cream and Dijon mustard, and season with salt and pepper to taste.
Remove the cling film from the pork fillet pieces carefully so as not to disturb the herbs. In a large frying pan add a little oil and fry the pork on a high heat until brown all over. Put into the oven for about minutes.
Meanwhile, heat through the cabbage and greens. Cut the belly of pork into slices and put on top of the greens. Cut each piece of pork into three, and put three medallions on top of the white cabbage, with sauce around. Put a piece of crackling on top of the pork, and garnish with chervil.