Skip to content
Fodder

This pork belly recipe has been created by Mehdi our Head Chef, using locally sourced ingredients, all of which are available from Fodder.

Method

Pre-heat oven to 130c.

In a deep tray, cover the pork belly in the lard and slow cook in the oven for three hours.

In a separate pan, use some of the fat from the cooking of the pork to sweat the onion, carrot, star anise, bay leaf, garlic and celery. Cook for 5 minutes, then add the butter beans with the water from the tin and the beef stock and cook in the oven for one hour.

My basket

Close cart

No products in the basket.

Your browser is out of date!

Update your browser to view this website correctly. Update my browser now

This website stores cookies on your computer. These cookies are used to collect information about how you interact with our website and allow us to remember you. We use this information in order to improve and customise your browsing experience and for analytics and metrics about our visitors both on this website and other media. To find out more about the cookies we use, see our Privacy Policy.