Photo: Sam Loyd
Slow-cooked pork belly and pork cheeks with quince and apple purée and minted Jersey Royals
56 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1204
Calories
91g
Protein
46g
Fat
108g
Carbs
Counts 25 of 33 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Cider | not in our table | 0 |
| Syrup | not in our table | 0 |
| Quince | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600ml/1½ pints water
- 50g/2oz sea salt
- 50g/2oz brown sugar
- 2 tbsp sherry vinegar
- 2 juniper berries
- pinch nutmeg
- 1 bay leaf
- 1 sprig fresh thyme
- 2 cloves
- 8 pigs' cheeks
- 1 tbsp olive oil
- 1 onion
- 1 carrot
- ½ stick celery
- 1 leek
- 3 cloves garlic
- 4 sprigs fresh thyme
- 10 coriander seeds
- 2 star anise
- 2 juniper berries
- 5 black peppercorns
- 5 white peppercorns
- 1 bay leaf
- 1 tsp ketjap manis
- 750ml/1 pint 7fl oz Madeira
- 600ml/1½pints chicken stock
- 1 x 4kg/8lb 13oz pork belly
- 500g/1lb sea salt
- 500g/1lb caster sugar
- 1 tsp cayenne pepper
- 1 head garlic
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 5 litres/8 pints olive oil
- 20 Jersey cider
- , to sprinkle over apples caster sugar
- 200ml/7fl oz stock syrup (made by dissolving sugar in an equal amount of simmering water)
- 1 cinnamon
- 6 quinces
- 6 Granny Smith apples
- , to taste lemon juice
- 8 fresh Jersey hand-caught scallops
- 8 slices cured pancetta
- drizzle olive oil
- knob butter
- , to taste lemon juice
- skin (from above) pork belly
- , for deep-frying vegetable oil
- , to taste salt
- 900g/2lb Jersey Royal potatoes
- pinch salt
- 1 tbsp Jersey butter
- small bunch fresh mint
- 1 bunch Jersey watercress
- professional vacuum pack machine
- vacuum pack bags
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes