DukesHill Ingredients
500g pork confit
Regular price
Regular price Sale price £19.99
Chickpea purée
400g can chickpeas, rinsed and drained 
2 cloves garlic, crushed
1 tsp rosemary leaves, finely chopped
½ lemon zest
½ lemon, juiced
50ml olive oil
50ml water
¼ tsp salt
freshly ground black pepper
Braised red cabbage
2 tbsp olive oil
½ red onion, sliced
½ tsp salt
¼ tsp ground cinnamon
½ large red cabbage, finely sliced
50g raisins
70ml sherry
½ tbsp brown sugar
20g pine nuts, toasted


Rated 5 stars by 1 users

I love using one of my favourite Dukeshill products, our delectable Pork Belly Confit in numerous ways. This version with chickpea purée and braised red cabbage makes a lovely supper dish.
Category Dinner
Serving 3
Prep Time 30 minutes
Cook Time 40 minutes


  1. Step 1 Pre heat the oven to 210’C/190’C fan/ gas mark 6.

  1. Step 2 Heat the oil in a heavy based pan, and gently fry the onion and salt for 3 minutes until slightly softened. Add the cabbage, raisins, cinnamon and salt and stir through for one minute. Pour in the sherry and sugar, turn the heat down to low, place a lid on top and leave the cabbage to cook for 30-40 minutes until it is soft and sweet. Stir through the pine nuts just before serving.

  1. Step 3 Pop the pork belly confit uncovered on a baking tray and roast for 25-30 mins until nicely golden.

  1. Step 4 For the chickpea puree pop all the ingredients in a processor and whizz until smooth. Transfer to a saucepan and heat very gently.

  1. Step 5 To serve slice the confit and serve alongside a dollop of chickpea mash and some red cabbage.

Shop The Ingredients