Crispy pork belly by Ben Tish Salt Yard Group

Wild Harvest UK

Wild Harvest UK

Standard Supplier 27th November 2013
Wild Harvest UK

Wild Harvest UK

Standard Supplier

Crispy pork belly by Ben Tish Salt Yard Group

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Crispy pork belly by Ben Tish Salt Yard Group recipe below, as tried and tested by professional chefs - Why not give it a try? Recipe by Ben Tish Salt Yard Group. In association with Wild Harvest


  • 350g old spot pork belly, skin scored and brined with sea salt, rosemary and garlic for 12 hours and then washed
  • 500ml duck fat
  • 2 large pigs cheeks
  • Small mire poix (carrot, leek celery, shallot) diced
  • 1 litre dark chicken stock
  • 100ml dry sherry
  • 100ml Rioja
  • 1 bay
  • one half star anise
  • one quarter peeled and diced celeriac
  • 300ml full cream milk
  • Sea salt and pepper
  • Olive oil for cooking
  • Clams
  • 10 Venus clams, washed
  • 100ml muscatel vinegar
  • Small glass of white wine
  • 1 small carrot finely sliced
  • 1 small shallot finely sliced
  • Pinch saffron
  • Pinch coriander seeds


Heat up the duck fat in a saucepan and submerge the pork belly in, skin side up. Cook for about 3 hours at a low heat 98 degrees C. The pork should be very tender. Remove the pork from the fat, press between two plastic, weighted trays and cool to set. Braise the pig cheeks with the mire poix and reduce the alchohols to syrup. Pour over the stock and add the bay and anise, bring to the boil, reduce the heat to a simmer and then cook for about 2 hours until the cheeks are soft and tender and the stock has reduced to a rich, syrupy consistency. Strain the stock and reserve with the cheeks. Cook the celeriac in the milk until tender and then puree until smooth and silky, season and reserve. Roast the pork belly skin side down in a very hot oven until crispy and hot. Serve the belly with the hot cheeks and some of their braising liquor, celeriac puree, the clams (see recipe below) and a little of pickling liquor. Serve.

Heat a pan over a high heat and add the clams, wine and vinegar, saffron and coriander seeds. Steam for two minutes and then add the carrots and shallots. Cook for a minute until the clams are opened and the liquid has reduced by half. Discard any clams that have not opened

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