- 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
- 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.