Pork belly, Belgian endive, candied walnut, cumin mole


Preparation info

  • Serves 8

    main course portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The combination of the cumin mole and the endive with the pork is less sweet than traditional accompaniments. It’s full of flavour and not too rich. Brining meats is a good idea if you have the time and space. It keeps the meat moist, so it’s less likely to dry out during cooking.


Pork belly

  • 1.5 kg pork belly off the bone and trimmed of excess fat
  • brine – to cover the meat


Soak the prepared pork belly in brine overnight. Once brined, remove the pork and portion into 160 g servings. Grill on low heat until nicely coloured and cooked through. Make sure the fat is well rendered. Keep warm until serving.

Cut the endives in half lengthways and sprinkle with salt.