Succulent Roast Pork Belly Menu

Prawn and crab cocktail

Prawns, crab (crustacean), mayonnaise (mustard), lettuce, eggs, milk, Worcestershire Sauce (gluten/barley), lemon, tomato, salt, pepper

Naturally reared pork belly: salt & pepper 

Apple crumble and custard

Apple crumble: Bramley apple, flour, butter, sugar

Custard: cream, milk, eggs, cornflour custard powder, Madagascan vanilla bean seeds sugar

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.

Prawn and crab cocktail

Crustacean

Mustard

Eggs

Milk 

Gluten/Barley

Naturally reared pork belly 

Milk

Gluten/wheat

Mustard

Sulphur dioxide 

Sulphites

Celery

Eggs 

Apple crumble and custard

Flour

Milk/dairy

Prawn and crab cocktail

Prep time

1-2 mins

You will need

A plate for serving and a spoon

Chef’s top tip

“This will be nice served with slices of fresh whole grain buttered bread, and for an extra professional look, try griddling the cut side of a lemon”.

Plating instructions

Place the salad on the plate, then place the pre-mixed prawn and crab mix on top of the lettuce.

Garnish with the lemon

Naturally reared pork belly 

Cooking time
50-60 mins

You will need
A baking tray, sunflower oil, salt & pepper, a small saucepan, a heavy frying pan or skillet, a meat thermometer (included)

Chef’s top tip
“Add juice from the cooked pork to the gravy to enrich its flavour. To get crispy skin, score with a sharp knife, pour boiling water over the skin so the scores open up, pat dry, rub salt into the rind”.

Cooking instructions

1. Remove the joint from the packaging and allow to come to room temperature. Season generously with fine salt all over.
2. Preheat the oven to 250°C / Fan 230°C / Gas mark 9.
3. Sear the meat for 15 minutes in the oven.
4. Reduce temperature to 180°C / Fan 160°C / Gas mark 4 and cook for 25 - 30 minutes per 450g (lb). Once the joint is cooked, rest it in a warm place for at least 20 minutes.
5. Remove the potatoes from the bag and add all of the contents onto a baking tray. Add to the oven 25 minutes towards the end of cooking time, cook until crisp and golden.
6. When the pork is cooked, remove from the oven and loosely cover with a foil tent to rest and keep warm
7. Take the bags that contain the broccoli, red cabbage and carrots and pierce the bag slightly and reheat in your microwave for 2-3 minutes each until hot, and leave to stand for 1 min, alternatively you can place the bag containing the vegetables into a pan of simmering water for 6-8 minutes until hot. (if using the water method do not pierce the bag)
8. Remove the lid from the pot of gravy and reheat in the microwave for 30 sec - 1 min, pour into a gravy jug
9. Warm the Yorkshire puddings in the oven
10. Carve the pork and arrange it on warm plates
11. Arrange everything else on a warm serving platter or in warm bowls, and enjoy
12. If you wish to heat up the food using another method that you feel more comfortable with then please use that method

Cooking temperature guidelines for use with a meat thermometer 

Well done - 70°C (158°F)

Apple crumble and custard

Cooking time

15-20 mins

You will need

A pan and a baking tray

Chef’s top tip

“You could go one step further by adding your own seasonal fruit compote e.g. blackberry or raspberry”.

Cooking instructions
1. Preheat oven to 180c/160c fan/gas mark 4

2. Remove the apple mixture from the bag and put into the enclosed enamel dish, top with the crumble mixture and place on the middle shelf of the oven

3. Cook for 15 to 20 minutes until hot and golden
4. Heat the custard in a microwave for 30 secs - 1 min
5. Serve the crumble into serving dishes, pour over the warm custard and enjoy