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Pork Belly With Apple Purée And Sprouting Broccoli
GREAT BRITISH CHEFS27Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1.5 kilograms pork belly (skin and bones left on)
- 50 grams sea salt
- 3 onions (medium, peeled and roughy diced)
- 2 carrots (peeled and roughly diced)
- 4 celery sticks (washed and roughly diced)
- 1 fennel bulb (roughly sliced)
- 2 bulbs garlic (peeled and roughly crushed)
- 5 sprigs fresh thyme
- 10 white peppercorns
- 2 bay leaves
- 2 star anise
- chicken stock (to cover)
- 6 Bramley apples (large)
- 70 grams butter (diced)
- 2 Tbsp. light brown sugar
- salt
- 50 mL water
- 700 grams purple sprouting broccoli
- salt
- 25 grams butter
- 3 shallots (peeled, root removed and thinly sliced)
- 250 grams button mushrooms (washed and thinly sliced)
- 1 Tbsp. tomato paste
- 3/4 btl. red wine (medium)
- 25 grams flour
- 25 grams butter (softened)
- vegetable oil
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