Salt Pork Belly with Split Pea Purée and Sauerkraut

Simmered pork belly served with a quick homemade sauerkraut and smooth, seasoned yellow split pea purée.

Main Course High Protein Sauerkraut Pork Belly Split Peas

Estimated Nutrition

Calories

1610.2

kcal / serving

4830.5 kcal total

Carbs

88.5g

per serving

265.5 g total

Fat

110.6g

per serving

331.8 g total

Protein

65.1g

per serving

195.2 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Brown Sugar

CondimentsSauces

200

Cider Vinegar

Fruits

piece

Lemon

juice only

LegumesPulses

500

Yellow Split Peas

rinsed

Liquids

125

Apple Cider

150

Apple Cider

Meat

600

Unsmoked Streaky Bacon

in one piece, rind removed

NutsSeeds

tbsp

Salt

fine

tsp

Caraway Seeds

piece

Clove

piece

Bay Leaf

fresh if possible

tsp

Black Peppercorn

0.5

tsp

Chili Flakes

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

Rapeseed Oil

100

Rapeseed Oil

Vegetables

piece

Onion

thinly sliced

750

White Cabbage

very thinly shredded

piece

Garlic Clove

chopped

Method

Add cabbage, cider, vinegar, 100ml water, salt, and caraway seeds, then simmer covered for 45 minutes.

Serve the sliced pork belly with split pea purée and sauerkraut.

Blend the peas with remaining oil and lemon juice, then season with salt and pepper.

Add split peas and 1.2 litres water, then simmer for 45 to 60 minutes until thick.

Fry the sliced onion in oil until soft.

Fry chopped onion and garlic in 45ml oil until soft.

Remove the pork and slice into six to eight pieces.

Boil, skim, and simmer for 45 to 60 minutes until the meat is tender.

Place bacon in a pan with water, a clove-studded onion, sugar, bay leaves, peppercorns, chilli, and cider.