Pork belly, Belgian endive, candied walnut, cumin mole

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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

Belgian endive

  • 4 endives
  • salt
  • 150 ml orange juice
  • 50 ml lemon juice
  • 3 sprigs thyme
  • ice bath


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. Rinse after an hour – this step will remove any bitterness in the leaves. Place the endives, juices and thyme into a vacuum bag. Vacuum seal and sous vide at 88°C for 2 hours. Chill in an ice bath.

When ready to serve, place onto medium coals and reheat gently. If no sous vide is available, cook at a low temperature in a pan with a touch of butter and fresh thyme until golden and soft, finishing with a squeeze of lemon.

To assemble, place a 160 g portion of pork belly, sliced in half, on each plate. Place the endive next to the pork and spoon the cumin mole next to that. Finely grate or microplane the candied nut onto the endive. Finish with 30 ml beef jus (in a container, if desired) and a piece of puffed crackling.