Posted in Comfort Food, Fakeaways, Pork

Slow-Cooked Pork Belly Tacos

I LOVE pork belly and in my opinion, it is SO underrated. Give it a little love and you can turn a cheap, fatty piece of meat into a flavourful treat meal – whether it’s roasted with a perfect layer of crackling, or cooked in beer and then shredded, it’ll be 10/10 delicious.

This recipe uses the latter option, and layered with a generous dollop of guacamole, shredded lettuce and a red cabbage slaw – it makes a wonderful mid-week taco treat, perfect for #TacoTuesday.

The silver lining of working from home this year is being able to throw recipes like this together – I spend about 10 minutes prepping the pork mid-afternoon and then its into the oven for 3ish hours. You’ll spend your afternoon sat at your laptop with the smell of pork tacos doing their magic in the kitchen. YAS.

Go on, give it a go.

Serves 2 greedy pigs


500g pork belly strips

1 taco seasoning sachet (little cheat, you could make your own spice mix but I’m all for cutting corners for mid-week meals)

10 tacos / tortillas

1/2 pint of beer

1/2 red onion

1 avocado

1/4 red cabbage shredded

100g soured cream

Juice of 1 lime

1/2 tsp paprika

1/2 tsp garlic powder

Iceberg shredded


  1. In a hot pan, sear the pork belly slices, turning frequently to stop from burning. You want to begin to render some of the fat down and caramelise the slices. When browned all over, remove from pan and place in a baking dish
  2. Pre-heat the oven to 150°C and mix the taco seasoning with 250ml of water before pouring across the beef, along with the beer. Cover with foil and place in the oven for 2 1/2 hours. Check occasionally to ensure it hasn’t dried out (if needed, add a splash more water)
  3. When the time is up, remove from the oven and shred the pork, add a splash more water and return to the oven without the foil for a further 30mins / however long you need to whip up the sides!
  4. Cut your avocado, removing the stone and mash in a bowl with finely sliced red onion, half the lime juice, half the garlic powder and s&p and set aside! EASY AS THAT! (You can also add some fresh chilli, but most of the time I cba to slice anything else!)
  5. Mix the soured cream with the lime juice, garlic powder, s&p and paprika before adding to the shredded cabbage until the cabbage is full coated
  6. and ENJOY! Pile those tacos high with guac, slaw, lettuce and pork belly and won’t be disappointed! Happy #TacoTuesday!!
Posted in Comfort Food, Pork, Sunday roasts

Roast Pork Belly

I’ve said it before, and I’ll say it again. Pork Belly is underrated. If you go out for a Sunday roast, it’s usually the cheapest option on the menu but I personally think it makes THE BEST Sunday roast. I mean, look at that crackling.

You’ll need a few hours of patience, but the end result; pork that falls apart, crispy crackling and gravy that is out of this world.

Serves 2


500gish Pork Belly Joint

400ml chicken stock

1 onion halved

3 celery sticks chopped into large chunks

Bunch of fresh herbs – I use sage, thyme & rosemary

Generous serving of salt & pepper

Drizzle of olive oil


1) Start with the pork – ideally you want to leave it uncovered in the fridge overnight to help dry out the skin. Too much moisture & you won’t get the crispy crackling you’re dreaming of!

2) About an hour before you’re ready to cook it, remove from the fridge and let it come to room temperature. Give the skin a generous coating of salt & if your butcher hasn’t already score the pork skin (be careful not to slice down into the meat). At this stage, the salt should help draw out any remaining moisture.

3) Pre-heat the oven to 230 degrees C & then get the pork ready. Using a piece of kitchen towel pat the pork skin to try and remove any moisture and excess salt & add some pepper.

4) Lay the pork in a baking tray (it’ll need to be able to withstand a HIGH heat in the oven – I’ve done this before with a very cheap tray and non-stick completely peeled off!), on top of the onions, celery and herbs. Give the skin a small (I mean small!) drizzle of oil and pop in the oven for 45 minutes.

5) Then, lower the oven to 160 degrees & pour in the stock around the pork (be careful to not get any on the pork skin – it needs to sit just below) and leave to tenderise for 2 1/2 hours!

6) When the times up – remove the meat from the pan and leave to rest. Depending on your hob, place the tray on the hob and add water (if not, you can try and scrap as much out into a separate pan) – the flavour is in all those sticky bits of the pan so make sure you try and get all of it! Leave to reduce for 10 mins – if still watery you can add a tsp of flour / gravy granules. Drain and you’re ready!

7) To serve the pork, I simply cut it half (maybe we’re greedy having half the pork joint each but it’s too good not to be greedy…), serve with crispy roasties, Yorkshire puddings and veg!

Posted in Comfort Food, Fakeaways, Pork

Sticky Crispy Pork Belly

Pork belly is one of the most underrated cuts of meat. It’s cheap. It’s versatile. And it’s super tasty. What’s not to love? When cooked right, pork belly is INSANE! And in my opinion, this is one of the best ways to cook it. I serve it with egg fried rice and stir fried greens, but we’ve also had it in bao buns and with noodles. I might be bias, but this is brilliant.

This one needs a little bit of love and time – but honestly it’s worth it! Once you’ve bought all the ingredients for the sauce you’re good to go again, and again and again. And I assure you, you’ll be back for seconds.


500g pork belly strips

3 cloves of garlic

2 inches of ginger (peeled)

5 spring onions

1 red chilli

1 tbsp sesame oil

2 tbsp light soy sauce

1 tbsp brown sugar

1 tsp fish sauce

1 tsp rice vinegar

1 tsp Chinese five spice

1 tbsp oyster sauce

1 tsp of sesame seeds


  1. Start by slicing the pork into 1 inch chunks. Crush the garlic cloves with a knife and add to a pan of boiling water, roughly chop the ginger and two spring onions into large chunks and also add in, along with the chilli, whole. Once boiling, add in the pork and leave to poach for 10 minutes.
  2. Drain the pork, keeping the poaching liquid, ginger, garlic, spring onions and chilli and set aside. Leave the pork for a few minutes to dry whilst heating up some oil in a pan (go easy on the oil, the pork will release fat as it cooks and using too much will give your sauce an oily layer later on).
  3. Fry the pork chunks until crispy all over – at this stage, you want to render down all the fat. Keep turning the pork to ensure all of it goes crispy! Be careful at this stage – it’ll splatter a LOT.
  4. Once crispy turn down the heat slightly, add in the sugar and stir through ensuring it coats all the pork and leave to caramelise for a couple of minutes
  5. Mix together the soy sauce, fish sauce, oyster sauce, rice vinegar, five spice & sesame oil and then add to the pork. Add back in the chilli, garlic, ginger and spring onions and ladle in 1-2 spoons of the poaching liquid. The pork needs to be just covered.
  6. Leave to simmer for 1 1/2 – 2 hours, until reduced
  7. When almost ready – remove the chilli, garlic, spring onion and ginger and slice up the remaining spring onion – add half in now
  8. When ready, serve topped with spring onion and sesame seeds!