Name: Potted pork with witlof and cornichons
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 1/4 cup (60ml) water; 800 gram boned pork belly, rind removed, diced into 5cm pieces; 3 bay leaves; 2 clove garlic, chopped coarsely; 1/4 cup (60ml) dry white wine; 2 teaspoon salt; 1 teaspoon ground black pepper; 1 (100g) small red onion, chopped finely; 1 tablespoon finely chopped fresh flat-leaf parsley; 2/3 cup (120g) drained cornichons; 6 (750g) witlof, trimmed, leaves separated

Potted pork with witlof and cornichons

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Serves 6

Prep

20M

Cook

2H 30M

Total

2H 50M

Ingredients

1/4 cup (60ml) water

800 gram boned pork belly, rind removed, diced into 5cm pieces

3 bay leaves

2 clove garlic, chopped coarsely

1/4 cup (60ml) dry white wine

2 teaspoon salt

1 teaspoon ground black pepper

1 (100g) small red onion, chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

2/3 cup (120g) drained cornichons

6 (750g) witlof, trimmed, leaves separated

Method

1.Preheat oven to 150°C/130°C fan-forced.

2.Combine the water, pork, bay leaves, garlic, wine, salt and pepper in large shallow baking dish. Cook about 2½ hours or until pork is very tender.

3.Discard bay leaves, using two forks, shred pork finely in dish with pan juices. Stir in onion and parsley. Serve pork with cornichons and witlof.

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