Ingredients

• 1 tbsp rapeseed oil
• 1 small onion
• thinly sliced
• 1 medium white cabbage (about 750g/1lb 10oz)
• very thinly shredded
• 125ml/4fl oz apple cider
• 200ml/7fl oz cider vinegar
• 1 tbsp fine salt
• 1 tsp caraway seeds
• 600g/1lb 5oz unsmoked streaky bacon
• in one piece
• rind removed
• 1 onion
• peeled and left whole
• 10 cloves
• 75g/2½oz dark brown sugar
• 6 bay leaves
• fresh if possible
• 1 tsp black peppercorns
• ½ tsp chilli flakes
• 150ml/5fl oz apple cider
• 500g/1lb 2oz yellow split peas
• 100ml/3½fl oz rapeseed oil
• 1 onion
• roughly chopped
• 2 garlic cloves
• chopped
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• For the sauerkraut
• heat the oil in a pan over a medium–high heat. Fry the onion
• stirring constantly
• until soft and translucent. Add the cabbage
• cider
• vinegar
• 100ml/3½fl oz water
• salt and caraway seeds and bring to a boil. Cover and reduce the heat
• then simmer for 45 minutes
• or until the cabbage is tender. Keep an eye on it
• if it looks as though it’s drying out too much
• add a little water.
• For the pork
• put the bacon in a saucepan and cover with cold water. Stud the onion with the cloves and add to the pan with the dark brown sugar
• bay leaves
• peppercorns
• chilli flakes and cider. Cover the pot and bring the water up to the boil. Skim off any scum that comes to the surface
• then turn down the heat and simmer for 45–60 minutes
• or until the meat is cooked and tender. Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slices
• For the split pea purée
• rinse the split peas under running water. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Add the onion and garlic and gently fry until soft and translucent. Add the split peas. Pour in 1.2 litres/2 pints water
• bring to the boil and skim off any white scum that appears on the surface. Turn the heat down and simmer gently with a lid on the pan for 45–60 minutes
• or until the split peas are thick and mushy. Add the remaining rapeseed oil and the lemon juice and transfer the mixture to a food processor
• or use a stick blender to purée. Season with salt and pepper. (This can be made in advance. If it thickens on standing
• reheat with a little extra water.)
• Serve the split pea purée and sauerkraut with rashers of pork belly.