Seared pork with pears and leeks

Gary Rhodes uses ingredients from the Ethical Food Company in this rich and comforting autumnal recipe
By Gary Rhodes
Seared pork with pears and leeks
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the cider sauce

  • 4 tbsp cider
  • 200 ml chicken stock
  • 150 ml double cream

For the pears and leeks

  • 1 tbsp cider
  • 2 pears, quartered, cored and cut into 1cm dice
  • 2 leeks, finely shredded
  • knob of unsalted butter
  • 1 lime, juice only (optional)

For the pork belly

  • 1 tbsp olive oil
  • 8 thick strips pork belly


1. For the cider sauce: pour the cider into a saucepan and simmer over a high heat for 2-3 minutes or until reduced by three-quarters. Pour in the chicken stock, bring to the boil and simmer for 10 minutes or until reduced by half. Stir in the double cream, reduce the heat to low and keep warm until ready to serve.

2. For the pears and leeks: heat the cider in a frying pan over a medium heat, tip in the pears and cook for 3-4 minutes or until beginning to soften. Stir in the leeks, butter and lime juice, if using, and simmer for 4-5 minutes or until the leeks are tender.

3. For the pork belly: season the pork with salt and pepper. Heat the olive oil in a heavy-based frying pan over a medium-high heat and sear the strips of pork belly for 4-5 minutes on each side or until crisp and golden-brown and cooked through.

4. To serve, arrange the pork strips with the pears and leeks on serving plates and pour over the cider sauce.

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