Pork Belly Confit with Chickpea Puree

Pork Belly Confit with Chickpea Puree

I love using one of my favourite Dukeshill products, our delectable Pork Belly Confit in numerous ways. This version with chickpea purée and braised red cabbage makes a lovely supper dish.

Pork Belly Confit with Chickpea Puree

October 2, 2019
: 3
: 30 min
: 40 min
: 1 hr 10 min
: Fairly easy

Our slow cooked pork belly confit is perfect for this delicious supper dish served with a chickpea purée and braised red cabbage.


  • 500g pork belly confit
  • Chickpea purée
  • 400g can chickpeas, rinsed and drained
  • 2 cloves garlic, crushed
  • 1 tsp rosemary leaves, finely chopped
  • ½ lemon zest
  • ½ lemon, juiced
  • 50ml olive oil
  • 50ml water
  • ¼ tsp salt
  • freshly ground black pepper
  • Braised red cabbage
  • 2 tbsp olive oil
  • ½ red onion, sliced
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ½ large red cabbage, finely sliced
  • 50g raisins
  • 70ml sherry
  • ½ tbsp brown sugar
  • 20g pine nuts, toasted
  • Step 1 Pre heat the oven to 210’C/190’C fan/ gas mark 6.
  • Step 2 Heat the oil in a heavy based pan, and gently fry the onion and salt for 3 minutes until slightly softened. Add the cabbage, raisins, cinnamon and salt and stir through for one minute. Pour in the sherry and sugar, turn the heat down to low, place a lid on top and leave the cabbage to cook for 30-40 minutes until it is soft and sweet. Stir through the pine nuts just before serving.
  • Step 3 Pop the pork belly confit uncovered on a baking tray and roast for 25-30 mins until nicely golden.
  • Step 4 For the chickpea puree pop all the ingredients in a processor and whizz until smooth. Transfer to a saucepan and heat very gently.
  • Step 5 To serve slice the confit and serve alongside a dollop of chickpea mash and some red cabbage.

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