Scallop/Belly Pork/Piccalilli

Name: Scallop/Belly Pork/Piccalilli
Yield: Serves 10
Ingredients: 2 granny smith apples, diced 2.5 mm x 2.5 mm; 50 ml apple balsamic vinegar, reduced to a syrup; 100 g fried pork skin

Preparation info

Serves
10

Difficulty
Medium

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

A great combination of belly pork and piccalilli: fatty and acidic. We’ve added sweet scallops, apple, pickled cauliflower, balsamic vinegar and the crispy pork crackling for contrast.

Ingredients

You will also need

2 granny smith apples, diced 2.5 mm x 2.5 mm
50 ml apple balsamic vinegar, reduced to a syrup