Slow Cooked Belly of Pork with Wild Garlic Shoots and Chilli

For a mouth-watering main course, try this stunning combination of sticky, slow cooked pork and chilli-spiked wild garlic from Martin Blunos
By Martin Blunos
Slow Cooked Belly of Pork with Wild Garlic Shoots and Chilli
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: plus overnight chilling
  • Effort: medium



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

For the Wild Garlic Shoots:

  • generous handful of wild garlic, washed and trimmed
  • full-fat milk
  • pinches salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 red chilli, finely chopped
  • 1 tbsp chives, finely chopped to garnish


1. Cook the pork. 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.

2. 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.

3. Cover and place in the oven for 2 1/2-3 hours, until tender.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

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