Medallions of Pork with Slow-roast Belly of Pork with Confit of White Cabbage, Spring Greens and a Mustard Sauce

Serves 4

Preheat the oven to 150°C (300°F/Gas 2). Remove the excess fat from under the belly. Rub the belly with the finely chopped garlic and 1 tsp salt. Rub another 1 tsp of salt into the skin, making sure you get into those cuts (this helps the crackling along).

To prepare the pork medallions, mix the tarragon and parsley, and add some salt and pepper to taste. Cut the pork tenderloin across in half and cut the ends to make two neat pieces. Roll each piece in the herb mixture, then roll up tightly in cling film and refrigerate for 1 hour.

Put the sliced onion into a roasting tin with the thyme, and place the belly on top. Sprinkle with a little oil and pour the chicken stock in. Cook in the oven for 1½ hours, then turn the oven up to 190°C (375°F/Gas 5) and cook for a further 40 minutes. Allow to rest for 15 minutes.

To make the white cabbage, put the cabbage into a saucepan with the wine and bring to the boil for 2 minutes. Now add the stock and caraway seeds, cover and cook for about 1½ - 2 hours until very soft, turning occasionally. Strain the cabbage, keeping the stock. Add the cream and sugar to the stock, and reduce it until it has thickened and there is very little left. It needs to be reduced right down so that it just coats the cabbage, rather than drowns it. Mix with the cabbage and season with salt and pepper to taste. Leave until needed.

To cook the greens, remove the stalks from the leaves, finely shred the leaves and blanch in boiling water for 1 minute, then drain and refresh. Make sure the greens are well drained. Melt the butter in a large frying pan and fry the diced apple for 1-2 minutes. Add the garlic and the greens, season with salt and pepper. Put the cabbage and greens to one side until needed.

To make the sauce, once the belly of pork is cooked and removed from the roasting tin, deglaze the tin with the white wine. Now add the chicken stock, mix well and strain into a small saucepan. Reduce a little. Add the cream and Dijon mustard, and season with salt and pepper to taste.

Remove the cling film from the pork fillet pieces carefully so as not to disturb the herbs. In a large frying pan add a little oil and fry the pork on a high heat until brown all over. Put into the oven for about 8 minutes.

Meanwhile heat through the cabbage and greens. Cut the belly of pork into slices and put on top of the greens. Put a piece of crackling on top of the pork, and garnish with chervil.

Cut each piece of pork tenderloin into three, and put three medallions on top of the white cabbage with sauce around.