A hearty meat dish with greens and a tangy mustard sauce.
RECIPE DETAILS
1. First remove the excess fat from under the belly. Rub the belly with the finely chopped garlic and half the salt, rub the other half into the skin, and make sure you get into those cuts.
2. Put the sliced onion into a roasting tin and top with thyme; now lay the belly on top. Sprinkle with a little oil and pour the chicken stock in. Cook in the oven for 1 ¼ hours. Turn up to 190c and cook for a further 40 mins. Allow to rest for 15 mins.
3. To prepare the pork medallion, mix the tarragon and parsley, add salt and pepper. Cut the pork tenderloin in half and roll each piece into the herb mixture. Roll up in cling wrap tightly and refrigerate for one hour.
4. To make the white cabbage, put the cabbage into a saucepan with the wine, bring to the boil for 2 mins now add the stock, caraway seeds and cook for about one hour turning occasionally .
5. Now add the cream, continue cooking for a further half hour until very soft. Strain the sauce into a small pan reserving the cabbage, and simmer the sauce until it thickens, you will not be left with much. Add back with the cabbage and season. Leave until needed.
6. To cook the greens, remove the stalks from the leaves, finely shred, blanch in boiling water for one minute, drain and refresh.
7. Make sure the greens are well drained. Melt the butter in a large frying pan, fry the diced apples, now add the garlic add to drained greens. Put to one side until needed.
8. To make the sauce once the belly of pork is done and removed from the roasting tin, deglaze with the white wine, now add the chicken stock, mix well and strain into a small saucepan. Now add the cream and Dijon mustard and season.
9. To serve, remove the cling wrap carefully as to not disturb the herbs. In a large frying pan add a little olive oil and fry the pork on a high heat until brown on both sides, put into the oven for 10 mins approx.
10 . Mean while heat the two cabbage and sauce and cut the belly. Serve with some chervil.
