Slow roasted pork belly with kohlrabi coleslaw, pickled apple and fennel: Revision history

Name: Slow roasted pork belly with kohlrabi coleslaw, pickled apple and fennel
Prep time: 1 d 40 min
Cook time: 3 h
Total time: 1 d 3 h 40 min
Yield: 4
Cuisine: British
Ingredients: roast pork; 1 kg pork belly – a good lean cut, but with skin on; 2 medium onions cut into thick slices; 16 or so small new potatoes, halved; pickled apples; 2 sweet crisp apples, peeled, cored and cut into 1cm chunks; 250ml cider vinegar or a mix of 125ml cider vinegar and 125ml apple vinegar if you can get it; 250ml water; 60g soft brown sugar; 1 star anise; 1 tablespoon chopped dill stalks; 1 tablespoon finely chopped dill leaves; ½ teaspoons salt; ½ teaspoon ground ginger; kohlrabi coleslaw; Half a head of Chinese cabbage, cut into 4 segments and cored, then shredded as finely as you can; Half a kohlrabi, coarsely grated; 1 pack dill, chopped finely, including all but the coarsest stalks (they can be used in the pickling liquor above); 4 tablespoons of homemade mayonnaise; Salt and pepper to taste; Half a head of fennel, cored and very finely sliced. Hang on to the feathery leaves for a garnish; Ground nut oil; Salt and pepper

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

Slow roasted pork belly with kohlrabi coleslaw, pickled apple and fennel: Revision history

8 December 2023

1 December 2022

22 January 2022

18 December 2021

1 October 2016

26 September 2016