Figs Wrapped in Pork Belly with Lavender and Buffalo Mozzarella

Iain Pennington

Iain Pennington

2nd October 2014

Figs Wrapped in Pork Belly with Lavender and Buffalo Mozzarella

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 Figs Wrapped in Pork Belly with Lavender and Buffalo Mozzarella recipe below, as tried and tested by professional chefs - Why not give it a try? From The Ethicurean Cookbook (Ebury Press, Hardback £25) Photography by Jason Ingram, Serves 4


  • 8 ripe figs
  • 1 buffalo milk mozzarella, sliced into 8 pieces
  • 16 slices of cured pork belly, such as pancetta
  • 16 lavender spears, from lavender in flower
  • 4 tsp lavender honey


Heat the oven to 200 degreesC/Gas Mark 6.
Wash and dry the figs, taking care not to damage the skin.
Cut a cross 2–3cm deep through the stem of each and open the fig up like a flower.
Stuff a slice of mozzarella into each fig, then wrap 2 slices of cured pork belly round the outside.
Spike each fig with 2 lavender flower spears to hold the pork in place during baking.
Put the figs in a baking dish, drizzle.teaspoon of lavender honey over each one and cook for 10–12 minutes, until the pork
belly is crisp and the figs lightly caramelised.
Cool slightly before serving.

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