This Pork Belly Confit with Red Cabbage Salad is a really lovely way of combining the freshness of a tasty salad with the rich, tender Pork Belly Confit. The warm Dijon Mustard dressing magically transforms the salad by infusing and wilting the red cabbage. Another delicious accompaniment to all pork and ham dishes and cold cuts, and a really easy but tasty supper dish. I’ve shown it served as a piece but the confit can be torn apart and slightly shredded for serving.
Pork Belly Confit with Red Cabbage Salad and Warm Mustard Dressing
This dish really needs no other accompaniments, but would go well with a dollop of creamy mash if feeding very hungry ones!
- 2 x Dukeshill Pork Belly Confit
- 1/2 finely shredded red cabbage
- 50g good quality raisins
- 50g toasted walnuts
- 50ml olive oil
- 50ml red wine vinegar
- 1tsp Dijon mustard
- ground black pepper
- coarse sea salt to taste
- Step 1 Prepare and mix the red cabbage and raisins together.
- Step 2 Toast the walnut pieces in a dry pan.
- Step 3 Add all the dressing ingredients to the pan and whisk until the dressing comes together, continuing to cook for 2 mins.
- Step 4 Remove from the heat and pour over the salad.
- Step 5 Meanwhile re-heat the Belly Pork Confit by roasting on an oven tray for 30 minutes at fan 190’C.
- Step 6 Serve the confit by cutting into two (each belly pork confit serves 2) or slice and arrange on the plate with the salad alongside.