by DIANE CAMP OF REYNOLDS DEVELOPMENT CHEF Download Printable PDF 8 Brix suckling belly of Pork cooked sous vide served with Bramley apple mash and a warm winter slaw Ingredients (serves four) Suckling belly pork 1kg suckling belly pork (whole belly/ribs removed and fat taken off) 4 tbsp 8 Brix verjus 50g carrots (fine dice) 50g…
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vinegar and verjus made at our vineyard