Ingredients

• 500g/1lb 2oz pork belly without skin
• 2 large onions
• roughly chopped
• 1 carrot
• coarsely grated
• 1 celery stick
• finely chopped
• 160g/5½oz freekeh
• cooked
• 12 sour cabbage leaves
• drained
• halved (available from Polish delicatessens)
• 500ml/18fl oz crème fraîche
• sea salt and freshly ground black pepper
• ½ small bunch fresh dill
• finely chopped
• to serve
• sourdough bread
• to serve

Directions

• To mince the pork belly by hand
• slice it into thin strips and then slice it across into small cubes. If it still looks too chunky
• go over it with a sharp knife to mince it down further.
• Heat a frying pan over low-medium heat. When hot
• drop in the pork belly. Cook until it releases its fat. Add the onions
• carrot and celery and cook until soft and translucent.
• Parboil the wheat berries for 5 minutes
• then drain and cool under cold running water. Mix with the pork and onions and season well with salt and pepper.
• Place 50g/1¾oz filling into each cabbage leaf and fold the edges under to form parcels. Pack the parcels into a small lidded pan.
• Season the crème fraîche with salt and pepper
• then pour it over the cabbage parcels. Cook on the hob over a low heat for 40 minutes
• until the meat is cooked through.
• Serve
• garnished with the dill
• with sourdough.