Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

by Graham Campbell
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Ingredients

Fresh Meat

Store Cupboard

Fruit & Vegetables

Salad & Fresh Herbs

Beverages

Spices & Dried Herbs

Oils & Vinegars

  • 50ml of red wine vinegar
  • olive oil
  • 100ml of cider vinegar

Dairy

  • 150g of butter, melted
  • 15ml of milk