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Slow Cooked Belly of Pork with Wild Garlic Shoots and Chilli

Martin BlunosThis recipe comes from Martin Blunos. "It was just a job, I didn't really know what I wanted to do when I left school, everybody's got to eat and that was the only reason I went into it" - an auspicious statement but from one of the country's greatest chefs with two Michelin Stars to his credit.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

For a mouth-watering main course, try this stunning combination of sticky, slow cooked pork and chilli-spiked wild garlic from Martin Blunos.


3 bay leaves
12 black peppercorns
1.5kg boned and rolled belly of pork
350ml white wine
coarse sea salt
1 tsp clear honey

For the Wild Garlic Shoots:
generous handful of wild garlic shoots, washed and trimmed
full fat milk to cover
pinch salt
1/2 tsp sugar
1 tbsp olive oil
1 red chilli, finely chopped
1 tbsp chives, finely chopped to garnish

  • Preheat the oven to 150°C / Gas 2. Place the bay leaves and peppercorns in the bottom of a roasting pan and lay the pork on top, skin side up.
  • Pour in the wine and top up with enough water to bring the liquid half way up the side of the pork. Scatter over a little coarse sea salt, place the roasting pan over a moderate heat and bring to the boil.
  • Cover and place in the oven for 2 1/2 to 3 hours, until tender.
  • Remove the pork from the oven and leave to cool in the pan for about 30 minutes. Cover the meat with a small board, press down firmly and place several heavy weights or tins onto the board. Refrigerate for several hours, or overnight until set.
  • When you are ready to finish cooking the pork, set the oven to 200°C / gas 6. Remove the skin from the pork and cut into cubes.
  • Heat a little oil in a frying pan and gently fry the pork until golden. Season to taste. Add 5 - 6 tablespoons of the roasting juices and stir in the honey. Heat the pork until the sauce is bubbling and then transfer to the oven and cook for about 20 minutes, basting frequently until the sauce is well reduced and the pork nicely glazed. Remove from the oven and keep warm.
  • Put the garlic shoots into a pan, pour in enough milk to cover and add a pinch of salt and the sugar. Bring to boil, reduce the heat and simmer the shoots until tender. Drain and rinse the cooked shoots in water, then dry on kitchen paper. Heat a little olive oil in a pan and gently fry the shoots and chilli together for 1 minute.
  • Place the pork into the centre of a warmed serving plate, spoon over the shoots and any remaining pork glaze, sprinkle with chives and serve immediately.

Serves 4 - 6

Martin Blunos