Category Archives: Pork

Slow Roast Pork Belly with Gravy

Ingredients

  • 1-1.5kg pork belly, unrolled
  • 1 large or 2 small fennel bulbs
  • Sea salt
  • Black pepper
  • 1tbsp fennel seeds
  • Olive oil
  • 2 carrots
  • 2 sticks of celery
  • 1 onion
  • 6-8 cloves of garlic
  • 325ml white wine
  • 500-750ml chicken stock (depending on the size of your pan

Method

  • Preheat your oven to 180C/160C Fan.
  • Score the skin of the pork diagonally both ways to create a diamond pattern
  • Drizzle the skin with olive oil, and season with sea salt and black pepper.
  • Roughly chop the onion, celery and carrots and lay in the base of an oven dish. Add 4 unpeeled garlic cloves.
  • Heat some oil in a large pan and add the fennel bulb, half the fennel seeds and 3 of the garlic cloves. Cook for 2-3 minutes.
  • Push these to one side and add the pork skin side down to the pan. Cook for at least 5mins to turn it golden brown
  • Turn the pork over, season the skin again with a bit of salt and sprinkle the remaining fennel seeds on top.
  • Pour in the wine, being careful not to get the skin wet and scrape the flavour from the bottom of the pan. Cook for a minute or two.
  • Transfer the pork skin side up onto the chopped vegetables and pour the rest around it.
  • Add the chicken stock to come up the fat layer just under the skin.
  • Cook in the oven for 2.5 hours.
  • Remove the pork and set it aside to rest.
  • In the mean time, add the vegetables and juices from the tray to the hob on a medium heat, add a little flour until it starts to thicken up. If it’s too thick, add a splash of water or wine.

Authentic Bologna Bolognese

Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta

Ingredients

  • 250g beef mince
  • 250g pork mince
  • 1 sprig of rosemary
  • 1 medium onion
  • 1 carrot
  • 1 stick of celery
  • 150ml red wine
  • 2tbsp puree
  • 900ml-1ltr beef stock

Method

  • Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
  • Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
  • Cook for 5mins, then add the rosemary sprig
  • Cook until the liquid has evaporated and the meat is brown and golden
  • Add the wine and let it bubble away for a minute
  • Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
  • Add the beef stock and stir.
  • Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
  • Serve with your choice of pasta 🙂

Sweet Glazed Gammon

Serves: 4 people
Prep time: 15mins
Cooking time: 2hrs 30mins

Chef’s Tip: Delicious when served with log stem broccoli and my Perfect Roast Potatoes

Ingredients for the Meat

  • 1.3-5kg Gammon joint (unsmoked or smoked, it’s your preference)
  • 1 large or two small carrots
  • 1 onion or 1 leek
  • 2 sticks of celery
  • Handful of peppercorns
  • 4 bay leaves
  • Choose your Glaze (simply multiply the measurements up or down if you need more/less)

Honey Glaze

  • 65ml water
  • 65ml orange juice (smooth)
  • 65ml honey
  • 65g muscovado sugar (soft brown sugar)

Treacle Glaze

  • 65g light muscovado sugar
  • 65ml treacle
  • 65ml golden syrup
  • 65ml water

Method

  • Place the gammon in a large pan of cold water that just covers the joint. Roughly chop the veg, and add along with peppercorns and bay leaves and bring to the boil. Then reduce the heat to a low simmer and cover for the cooking time for your joint. (25min per 500g, plus 20min).
  • Periodically skim the froth off the top if necessary.
  • Remove the meat pan from the heat and let it stand for 20-30mins to absorb the flavours
  • Preheat the oven to 190C/170C Fan/Gas Mark 4
  • At this point, you can make your glaze. Simply add all of the ingredients to a pan and bring to a fast simmer/almost boil. Simmer it until the glaze resting time is up.
  • Take the meat out of the pan and place it in a roasting dish with a little bit of the liquid to stop it from sticking.
  • If your gammon join has skin and a fat layer on it, use a knife to remove it.
  • Brush glaze all over the joint and then pour two thirds of the rest all over it (save some for serving).
  • Cook in the oven for 30mins, re-brushing with the glaze every 10mins.
  • You might want to cook it for a bit longer if the glaze isn’t quite sticky enough 🙂