Great British Chefs
shopping basket 0 Items £0.00
  • Home
  • Recipes
    • By Collection
    • Kids recipes
    • Vegetarian recipes
    • By ingredient
    • Asparagus recipes
    • Lamb recipes
  • Chefs
    • All Chefs
    • All Restaurants
  • Videos
    • Chefs
    • Basic techniques
    • Meat
    • Fish and Seafood
  • Kids
    • Kids Recipes
    • Kids Videos
    • Kids Blogs
    • Free Kids App
  • Competitions
  • Blog
    • The Chefs Protege
  • Apps
  • Shop
    • Experiences
    • Products
    • Cookbooks
Register Sign In

Pork recipes

Tweet
Tweet
Pork recipes
Browse our wonderful collection of pork recipes, including Josh Eggleton's ham, egg and chips recipe, a pork and quince recipe from Agnar Sverrisson and Martin Wishart's pork escalopes, plus text from Matthew Fort on the history of pork production.

Fort on Pork

The gingery Tamworth is an interesting pig. During the 18th and 19th centuries, all native breeds of pig were crossbred with foreign varieties (the Black Pig of Naples and the Chinese Pot-Bellied pig in particular), to improve them. Only the Tamworth got away unscathed. Consequently, it still has the long, narrow carcass of the wild boar. That’s by the by.

The trouble with contemporary pig production is that fat is regarded as Public Enemy Number 1 when it comes to the eating public. And yet, no fat, no flavour. According to Harold McGee, ‘It’s largely the contents of the fat tissue that give beef, lamb, pork, and chicken their distinctive flavours.’ Not only does fat give flavour, but it also helps lubricate the tightly knit fibres of the meat it surrounds or runs through during cooking. And was there ever an animal designed to carry fat better than the pig.

Sadly, contemporary pigs are grown to minimise their fat content. That means that traditional varieties such as the British Lop (aka the Cottage Pig), Middlewhite, Large Black, Berkshire, Tamworth and Welsh), with their greater layers of fat and individual qualities, are either endangered or at risk according to the Rare Breeds Survival Trust (see https://www.rbst.org.uk). Luckily, some enlightened chefs are realising the potential offered by these animals. Pig to watch: Mangalitza, a native of Hungary, but related to the sadly extinct Lincolnshire Curleycoat. I know of three farms now raising them.

Article written by Matthew Fort

What Pork Goes With

Pork is a rich, fatty meat which, delicious though it is, can cloy if not counter-balanced with sharper tasting ingredients. The obvious pairing is apple, which is well known for flattering the umami quality of the meat.

Honey also combines nicely with pork. Its mellow sweetness can be used to marinade the meat before cooking, as demonstrated by Josh Eggleton here. Martin Wishart also uses a honey, soy and hoi sin sauce marinade for his Oriental pork dish which also includes squid.

Seafood and pork is a surprisingly good combination and Robert Thompson regularly creates dishes which flatters this combination.

Five of our Great British Chefs selected their favourite pork suppliers on our blog.

 
Pork recipes
Barbecued pork chop with apple and endive
Barbecued pork chop with apple and endive Marcus Wareing
Course:Main
Complexity:Medium
Cooking Time:3 hours
Serves:4
View recipe
Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus
Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus Graham Campbell
Course:Main
Complexity:Medium
Cooking Time:7 hours plus 24 hours salting time at 13 hours cooking time
Serves:4
View recipe
Juicy pork and apple
Juicy pork and apple Matthew Tomkinson
Course:Main
Complexity:Easy
Cooking Time:50 minutes
Serves:4
View recipe
Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote
Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote Geoffrey Smeddle
Course:Main
Complexity:Medium
Cooking Time:4 hours
Serves:8
View recipe
Pork pie with Stilton salad
Pork pie with Stilton salad Paul Foster
Course:Starter
Complexity:Medium
Cooking Time:4 hours plus chilling time
Serves:8
View recipe
Honey mustard glazed ham studded with cloves and parsley sauce
Honey mustard glazed ham studded with cloves and parsley sauce Josh Eggleton
Course:Main
Complexity:Easy
Cooking Time:4 hours 30 minutes plus cooling and overnight soaking
Serves:15
View recipe
Fillet of pork with honey and sesame seeds, carrot and ginger sauce
Fillet of pork with honey and sesame seeds, carrot and ginger sauce Galton Blackiston
Course:Main
Complexity:Easy
Cooking Time:1 hour
Serves:4
View recipe
Barbecued sticky ribs
Barbecued sticky ribs Josh Eggleton
Course:Main
Complexity:Easy
Cooking Time:2 hours
Serves:4
View recipe
Oriental pork
Oriental pork Martin Wishart
Course:Main
Complexity:Medium
Cooking Time:2 hours 45 minutes
Serves:4
View recipe
Grilled Norfolk sausages with crushed peas and onion marmalade
Grilled Norfolk sausages with crushed peas and onion marmalade Galton Blackiston
Course:Main
Complexity:Easy
Cooking Time:35 minutes
Serves:4
View recipe
Pork fritters with pub piccalilli, apple sauce and soft poached quail's eggs
Pork fritters with pub piccalilli, apple sauce and soft poached quail's eggs Sean Hope
Course:Starter
Complexity:Medium
Cooking Time:3 hours 30 minutes
Serves:4
View recipe
Ham hock macaroni cheese
Ham hock macaroni cheese Dominic Chapman
Course:Main
Complexity:Easy
Cooking Time:4 hours 20 minutes
Serves:4
View recipe
Air-dried ham with a fried duck egg and Parmesan
Air-dried ham with a fried duck egg and Parmesan Dominic Chapman
Course:Starter
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Ham hock with pea purée and wholemeal bread
Ham hock with pea purée and wholemeal bread Nathan Outlaw
Course:Starter
Complexity:Easy
Cooking Time:5 hours plus chilling time
Serves:4
View recipe
Pork secretos with artichokes and red wine tapioca
Pork secretos with artichokes and red wine tapioca Nuno Mendes
Course:Main
Complexity:Challenging
Cooking Time:2 hours plus 12 hour sous-vide, marinating time
Serves:4
View recipe
Pork with dates and five spice
Pork with dates and five spice James Sommerin
Course:Main
Complexity:Challenging
Cooking Time:12 hours
Serves:6
View recipe
Braised pig's trotter croutons
Braised pig's trotter croutons Martin Wishart
Course:Starter
Complexity:Easy
Cooking Time:3 hours Plus 12 hours soaking for the pig's trotters
Serves:6
View recipe
Pork Wellington
Pork Wellington Colin McGurran
Course:Main
Complexity:Medium
Cooking Time:1 hour 30 minutes
Serves:8
View recipe
Trotter Cromesquis
Trotter Cromesquis Adam Stokes
Course:Starter
Complexity:Easy
Cooking Time:25 minutes plus 16 hour sous-vide, chilling time
Serves:4
View recipe
Pork escalopes with emmental
Pork escalopes with emmental Martin Wishart
Course:Main
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Sausage and baked bean casserole
Sausage and baked bean casserole Alyn Williams
Course:Main
Complexity:Easy
Cooking Time:1 hour
Serves:4
View recipe
Ham hock terrine with piccalilli
Ham hock terrine with piccalilli Galton Blackiston
Course:Starter
Complexity:Medium
Cooking Time:4 hours plus overnight setting
Serves:8
View recipe
Cod with pork belly, purple sprouting broccoli and lemon butter sauce
Cod with pork belly, purple sprouting broccoli and lemon butter sauce Matthew Tomkinson
Course:Main
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado
Warm salad of royal kidney potatoes with crisp pancetta, soft poached duck egg and avocado Geoffrey Smeddle
Course:Main
Complexity:Easy
Cooking Time:45 minutes
Serves:4
View recipe
Pig's head terrine with parsnip toffee, pear, cumin and watercress
Pig's head terrine with parsnip toffee, pear, cumin and watercress Paul Foster
Course:Starter
Complexity:Medium
Cooking Time:4 hours plus setting time
Serves:8
View recipe
Ham, egg and chips with piccalilli
Ham, egg and chips with piccalilli Josh Eggleton
Course:Main
Complexity:Easy
Cooking Time:30 minutes plus pickling of piccalilli
Serves:4
View recipe
Pork liver oriental with fried bean sprouts
Pork liver oriental with fried bean sprouts Marcello Tully
Course:Starter
Complexity:Easy
Cooking Time:45 minutes
Serves:4
View recipe
Ham hock, split yellow pea and barley soup
Ham hock, split yellow pea and barley soup Shaun Rankin
Course:Starter
Complexity:Easy
Cooking Time:3 hours 30 minutes plus one hour soaking
Serves:4
View recipe
Braised pig's head with black pudding and pumpkin
Braised pig's head with black pudding and pumpkin Matt Gillan
Course:Starter
Complexity:Medium
Cooking Time:5 hours
Serves:4
View recipe
Langoustines with pearl barley and a pig’s head beignet
Langoustines with pearl barley and a pig’s head beignet Phil Carnegie
Course:Starter
Complexity:Easy
Cooking Time:2 hours plus 12 hours confit time
Serves:4
View recipe
Pigs' ears
Pigs' ears Pascal Aussignac
Course:Canapé
Complexity:Easy
Cooking Time:4 hours
Serves:4
View recipe
Gruyère and bacon soufflé
Gruyère and bacon soufflé Galton Blackiston
Course:Starter
Complexity:Easy
Cooking Time:1 hour
Serves:6
View recipe
Pork and quince
Pork and quince Agnar Sverrisson
Course:Main
Complexity:Medium
Cooking Time:6 hours
Serves:4
View recipe
Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce
Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce Stephen Crane
Course:Main
Complexity:Medium
Cooking Time:9 hours 45 minutes
Serves:4
View recipe
Pork four ways
Pork four ways Bryan Webb
Course:Main
Complexity:Easy
Cooking Time:15 hours plus overnight chilling
Serves:4
View recipe
Pressing of lightly smoked eel with foie gras, pork belly and Granny Smith apple
Pressing of lightly smoked eel with foie gras, pork belly and Granny Smith apple Robert Thompson
Course:Starter
Complexity:Medium
Cooking Time:2 hours 10 minutes + 8-9hrs slow cooking, chilling, dressing & remoulade
Serves:4
View recipe
Puy lentils with Dijon mustard vinaigrette
Puy lentils with Dijon mustard vinaigrette Martin Wishart
Course:Other
Complexity:Easy
Cooking Time:2 hours 15 minutes
Serves:6
View recipe
Brazilian Feijoada
Brazilian Feijoada Marcello Tully
Course:Main
Complexity:Easy
Cooking Time:3 hours 30 minutes
Serves:6
View recipe
Roulade of pork belly, braised red cabbage and apple compote
Roulade of pork belly, braised red cabbage and apple compote Mark Dodson
Course:Main
Complexity:Easy
Cooking Time:4 hours 30 minutes
Serves:8
View recipe
Pork and apricot terrine
Pork and apricot terrine Marcello Tully
Course:Starter
Complexity:Easy
Cooking Time:2 hours plus overnight soaking
Serves:12
View recipe
Scallops with Ibérico ham and parsley foam
Scallops with Ibérico ham and parsley foam James Sommerin
Course:Starter
Complexity:Easy
Cooking Time:4 hours plus freezing time
Serves:6
View recipe
Hay-smoked pork kidneys with savora mash
Hay-smoked pork kidneys with savora mash Pascal Aussignac
Course:Starter
Complexity:Medium
Cooking Time:1 hour 15 minutes
Serves:2
View recipe
Sweet pea and toffee soup with hog’s pudding fritter
Sweet pea and toffee soup with hog’s pudding fritter Simon Hulstone
Course:Main
Complexity:Challenging
Cooking Time:3 hours
Serves:4
View recipe
Barigoule of pork heart stew
Barigoule of pork heart stew Pascal Aussignac
Course:Starter
Complexity:Easy
Cooking Time:1 hour
Serves:4
View recipe
Pork tongue a la ravigote
Pork tongue a la ravigote Pascal Aussignac
Course:Starter
Complexity:Medium
Cooking Time:5 hours
Serves:4
View recipe
Slow cooked island pork belly with local lobster and cep cannelloni
Slow cooked island pork belly with local lobster and cep cannelloni Robert Thompson
Course:Main
Complexity:Challenging
Cooking Time:2 hours plus 2-3 days brining, 1 day pressing
Serves:4
View recipe
Smoky eel puff pastries with pork belly, Emmental and apple
Smoky eel puff pastries with pork belly, Emmental and apple Robert Thompson
Course:Canapé
Complexity:Medium
Cooking Time:5 hours
Serves:10
View recipe
Soda bread and trotters
Soda bread and trotters Bryan Webb
Course:Main
Complexity:Medium
Cooking Time:5 hours 45 minutes plus cooling and chilling time
Serves:4
View recipe
Crispy pig's ears with nasturtium and caper tartare sauce
Crispy pig's ears with nasturtium and caper tartare sauce Simon Hulstone
Course:Canapé
Complexity:Easy
Cooking Time:3 hours
Serves:4
View recipe
Salted pork neck, dried berries, wild mushrooms and wild garlic
Salted pork neck, dried berries, wild mushrooms and wild garlic Christoffer Hruskova
Course:Main
Complexity:Challenging
Cooking Time:1 hour 30 minutes plus 12 hours brining and 3 hours poaching
Serves:6
View recipe
Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke
Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke Kevin Mangeolles
Course:Starter
Complexity:Medium
Cooking Time:4 hours plus overnight chilling
Serves:4
View recipe
White bean velouté with chorizo and langoustine
White bean velouté with chorizo and langoustine Phil Carnegie
Course:Starter
Complexity:Easy
Cooking Time:1 hour 10 minutes plus overnight soaking
Serves:4
View recipe
 

My Binder

Sign in or register to save and review
your favourite recipes

 

Get our Newsletter

Sign up now to receive all the latest recipes, news, competitions and offers

View a previous newsletter >
HomeRecipes Ingredients Pork

Recipes

See our hundreds of recipesRecipes >

Facebook

Join the conversation on FacebookFacebook >

Sign Up

Sign up for our newsletterSign Up >

Shop

Browse our product pagesShop >

Apps

Download our apps for iPhone and iPadApps >

Chefs

  • Marcus Wareing
  • Tom Aikens
  • Simon Rogan
  • Vineet Bhatia
  • Nathan Outlaw
  • Martin Wishart
  • See all >

Ingredients

  • Beetroot recipes
  • Sole recipes
  • Sea bass recipes
  • Pigeon recipes
  • Squid recipes
  • Bacon recipes
  • See all >

Collections

  • Seafood recipes
  • Chocolate recipes
  • Picnic recipes
  • Tart recipes
  • Ice cream recipes
  • Vegetarian recipes
  • See all >

How To

  • Remove meat from a lobster
  • Make a Tikka marinade
  • Open an oyster
  • Make a mayonnaise
  • Make a Béarnaise sauce
  • Make a sabayon
  • See all >

Join In

  • Read our blog
  • Like us on Facebook
  • Follow us on Twitter
  • Join us on Google+
  • See our pins on Pinterest
  • Link with us on Linkedin
  • Community guidelines

Photographers

  • David Griffen
  • Noel Murphy
  • Alan Donaldson
  • Lisa Barber
  • About us
  • Press & partners
  • Cookie policy
  • Jobs
  • Privacy policy
  • Products T&Cs
  • T&Cs
  • App support
  • Competitions
  • Contact us
  • © Great British Chefs 2013