Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Slow Roast belly of pork.
Fennel seed and garlic rubbed pork belly slow roasted, then finished with a high cook.
Grind fennel seeds with sea salt and pepper and rub the flesh side of the pork and then smash fresh garlic and rub the purée with some olive oil over the flesh too. Pat dry the fat and grind over sea salt. Sit the pork belly in foil wrapped around the flesh part. Cook at 140 Celsius for about 2.5 to 3 hours for a 1.6 to 2 kilo piece of meat. Occasionally turn the oven tray to ensure even cooking. Then turn the oven up to 210 Celsius and finish the pork roasting for a further 30 minutes keeping an eye on the cooking. Then rest the meat uncovered for about 20 minutes. The juices in the foil can be used with some chicken stock a bay leaf and a glug of sherry to make a nice sauce once reduced. Peel and dice a Bramley apple. In a microwaveable dish add apple cider vinegar to the diced apple and 3 cloves and a tablespoon of sugar, cover and microwave in minute blasts till apple fluffs up and can be forked into a puree. I prefer the apple sauce to be served chilled from the fridge with cloves removed. Serve with your preferred vegetables. I served leeks and carrots. Barton the carrots and boil in water with a slice of orange zest, a star anise and a squeeze of honey and sea salt till tender. Roast garlic potatoes or roast parsnips or cauliflower florets are nice additions. The crispy pork is the star of the show.
MY 91 YEAR OLD DADS LUNCH COOKED BY HIMSELF!
GLOUCESTER OLD SPOT BELLY PORK CRACKLING ROAST
DAD LIKES THE OLD TRADITIONAL CUTS OF MEAT AND THE OLD BREEDS
Burnt ends
Kamado smoked Belly Burnt Ends
Roast Belly of Pork
Slow roasted belly of pork, with goose fat roast potatoes, sautéed carrots, buttered leaks, and a red wine and port jus, accompanied by a bottle of 2019 Cairanne.
Pork belly chashu
Seared pork belly simmering in sauce.
Soy sauce, mirin, sake, demarrara sugar, ginger, garlic, spring onion. Cinnamon stick (optional) star anis (optional) bay leaf (optional). Boil sauce until sugar has dissolved. Flambé to burn off alcohol from the sake. Place seared pork belly into sauce. Simmer for 30-40mins. Allow to cool completely. Place into zip lock bag with sauce to and allow to marinate for 24hours.
Slow Roasted, Twice Cooked Belly Pork
Belly pork slow roasted on a low heat on a bed of vegetables, cider and stock. Bones removed, crackling removed and pork sliced before cooking the crackling and pork on high (honey drizzled on the pork before cooking again).
No recipe, just made up as I went along.
Idgie
Slow roasted belly pork with roasted root vegetables
Pork belly
Pork belly with mash
Chashu pork
Marinated, slow cooked pork belly used for a ramen topping
Marinate overnight in soy sauce, Mirin and water (I added honey and garlic too), then cook at 130 for 3 hours (rind down, in the marinade), before flipping and cooking for 1 additional hour. Before serving, slice and grill at 200 for 5 minutes or so. Also had to trim off the spare ribs, which made excellent slow cooked barbecue ribs!
Cured bacon
Salt/sugar cure with added black pepper, juniper berries and bay leaf
Roast pork belly
Sensational! Crackling was divine and lifted so easily, and the meat was heavenly. I will never go back to supermarket meat again. Bought 1.5kg for 2 of us, half left over for pork sandwiches the next day with apple sauce.
Lots of great meat on here without silly amounts of fat
The ribs underneath were great too!
Good bacon
One week cure salt wash and dry then oak smoke.
