Salt Pork Belly with Split Pea Purée and Sauerkraut

bbc.co.uk

Paressanne

subheading: For the sauerkraut:

1 tbsp rapeseed oil

1 small onion, thinly sliced

1 medium white cabbage (about 750g/1lb 10oz), very thinly shredded

125ml/4fl oz apple cider

200ml/7fl oz cider vinegar

1 tbsp fine salt

1 tsp caraway seeds

subheading: For the pork:

600g/1lb 5oz unsmoked streaky bacon, in one piece, rind removed

1 onion, peeled and left whole

10 cloves

75g/2½oz dark brown sugar

6 bay leaves, fresh if possible

1 tsp black peppercorns

½ tsp chilli flakes

150ml/5fl oz apple cider

subheading: For the split pea purée:

500g/1lb 2oz yellow split peas

100ml/3½fl oz rapeseed oil

1 onion, roughly chopped

2 garlic cloves, chopped

1 lemon, juice only

salt and freshly ground black pepper

How-to-videos

Directions at bbc.co.uk

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