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Slowly Braised Belly of Pork With Apple Soup, Garlic Purée and Port Jus
GREAT BRITISH CHEFS14Ingredients
65Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1,000 grams pork belly
- 100 grams sea salt
- 2 Bramley apples (peeled and chopped)
- 2 Tbsp. caster sugar
- 10 grams butter
- 100 mL chicken stock (white)
- black pepper
- 1 pinch salt
- 6 garlic cloves
- 1 Tbsp. balsamic vinegar
- 4 Tbsp. double cream
- 1 Tbsp. rapeseed oil
- 50 grams butter
- 290 mL port (dry white)
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