Pork belly with rhubarb chutney and salad

Matt Tebbutts tart rhubarb chutney offers the perfect contrast to this rich and fatty cut of meat
By Matt Tebbutt
Pork belly with rhubarb chutney and salad
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the rhubarb chutney

  • 50 ml olive oil
  • 2 onions, peeled and sliced into half moons
  • 1 large knob fresh ginger, peeled and cut in half
  • 1 kg rhubarb, cut into chunks and washed
  • 500 g light soft brown sugar
  • 200 ml red wine vinegar

For the pork belly

  • 2 kg pork belly
  • 1 lemon, juice only

For the mustard vinaigrette

  • 2 tbsp wholegrain mustard
  • 25 ml white wine vinegar
  • 150 ml olive oil

For the salad

  • 250 g French beans
  • 2 shallots, finely sliced
  • 1 small bunch wild garlic

Tips and Suggestions

The quantities given for the rhubarb chutney will make more than is needed for serving. The chutney will keep in the fridge for up to one week if stored in an airtight jar.


1. For the rhubarb chutney: heat the oliver oil in a heavy-based pan and sweat the onion and ginger for 3-4 minutes, or until softened but not coloured.

2. Add the remaining chutney ingredients to the pan and stew gently for about one hour, or until the mixture is thickened and has the consistency of jam. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.

3. Preheat the oven to 220C/gas mark 7.

4. For the pork: season the pork belly with salt and freshly ground black pepper and place onto a rack set over a roasting tray filled with water (the water will stop the oven from filling with smoke from the dripping fat). Roast in the oven for 30 minutes, or until the skin is beginning to brown and crisp up.

5. Turn the oven down to 160C/gas mark 3 and roast the pork for one hour.

6. Squeeze the lemon juice over the skin and continue to roast for a further hour (the lemon acid will help to crisp up the skin), or until the pork is cooked through and the skin is golden-brown and crisp. Remove the pork from the oven and allow to rest for 30 minutes.

7. For the vinaigrette: whisk the mustard in a bowl with the white wine vinegar and honey until well combined. Slowly pour in the olive oil, whisking continually, until smooth and well combined. Season, to taste, with salt and freshly ground black pepper.

8. For the salad: combine the French beans, wild garlic, and shallots in a large bowl, drizzle over the vinaigrette and toss well to coat.

9. Serve the pork belly in thick slices with the salad and a spoonful of rhubarb chutney on the side.

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