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
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.