Home > Rosemary's recipes > Classic recipes > Medallions of Pork with Slow-roast Belly of Pork with Confit of White Cabbage, Spring Greens and a Mustard Sauce

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

Ingredients:

  • 1.5kg belly of pork, skin finely scored
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 2 tbsp each of chopped tarragon and parsley
  • 1 large pork tenderloin, sinews removed
  • 1 large onion, finely sliced
  • 4 large sprigs of thyme
  • Olive oil
  • 200ml (7fl oz) chicken stock

 

For the white cabbage with caraway seeds:

  • ½ white cabbage, finely shredded
  • ½ bottle white wine
  • 400ml (14fl oz) chicken stock
  • 1 tsp caraway seeds
  • 150ml (5fl oz) double cream
  • 1 tbsp caster sugar
  • Salt and pepper

 

For the greens:

  • 400g (14oz) spring greens
  • 50g (1¾oz) butter
  • 1 granny smith apple, cored and finely diced
  • 2 garlic cloves, crushed

 

For the sauce:

  • 75ml (2½fl oz) white wine
  • 200ml (7fl oz) chicken stock
  • 100ml (3½fl oz) double cream
  • 2 tbsp Dijon mustard
  • Salt and pepper
 
 
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