Fancy Something Slightly Different...

People often stick to their comfort zone when it comes to dinner, after all in the week it's tough to have time to experiment. With a little bit of planning and some old fashioned technology it can be made very easy, especially if you use an old fashioned cooking method on one of our cheaper cuts of pork.

Many top restaurants use a technique called Sous Vide (Under Vacuum) this is better known as boil in the bag. We decided to give a cheats version ago, we sealed a joint of belly pork in a vacuum bag and popped it in the slow cooker before school started, once home (8 hours later) the fats had rendered leaving lovely tender meat not the fatty lumps that some people associate with this cut. If you fancy playing around with this method try our recipe below...

Method:

1. Grab yourself one of our pork belly joints (They are already vaccuum packed so you don't need one)
2. Place in a slow cooker for 8 hours on high
3. Pop out, go to work, whatever you have planned for the day
4. 8 Hours later remove from the bag and drop into a hot and dry frying pan
5. Fry for a few minutes until crips and delicious

A suggestion for serving...

Serve with a coconut dahl, yoghurt, fresh coriander, mango chutney and chillis for a little spice

Dahl Recipe:

1. Fry one finely chopped onion until browned and add minced ginger (A godd 3 teaspoons or more if your feeling spicy)
2. Add 1 tsp of mustard seeds, 1 tsp of tumeric and 2 teaspoons of cumin
3. Add 150g of red lentils and stir for 1 minute
4. Add 1 tin of coconut milk and the same volume of water and top off with a vegetable stock cube
5. add a pinch of salt and cook for 35 minutes until soft

(As a little bit of luxury add just a pinch of saffron with the coconut milk)

We sell belly pork for £5 per kg from our farm shop along with a fantastic range of amazing local products...