Black pudding stuffed belly of pork

Gary Rhodes cooks a real treat for pork lovers with meat from Hidden Valley pigs
By Gary Rhodes
Black pudding stuffed belly of pork
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 5 minutes
  • Effort: medium


  • olive oil
  • 1 pork belly, stuffed with black pudding
  • 4X50 g hog's pudding sausages
  • 2 shallots, finely chopped
  • knob of unsalted butter
  • 9 chopped chestnut mushrooms
  • 200 ml white wine
  • 200 ml chicken stock
  • 100 ml single cream
  • 1 tbsp wholegrain mustard
  • 1 handfuls watercress


1. Preheat oven to 160C.

2. Heat olive oil in frying pan and fry the stuffed belly of pork evenly on all sides until it is well coloured and the fat has reduced. Remove the pork but keep the frying pan.

3. Put the belly of pork in a roasting tray in the oven and roast for 1 hour.

4. When the pork has been in the oven for 40 minutes, heat the olive oil in the frying pan and fry the hog's pudding until it is cooked on both sides. Remove from the pan and set aside.

5. Put the shallots, butter and mushrooms in the pan and fry lightly. Add the white wine, chicken stock and wholegrain mustard and reduce until it thickens. Stir in the cream. Add a pinch of salt and pepper.

6. Serve the sliced black pudding stuffed belly of pork next to the hog's pudding, with the watercress on the side and pour the wholegrain mustard cream over the top.

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