Pork Loin and Hodge Podge Pudding Wellington

Emily Watkins

Emily Watkins

19th July 2013
Emily Watkins

Pork Loin and Hodge Podge Pudding Wellington

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 Pork Loin and Hodge Podge Pudding Wellington recipe below, as tried and tested by professional chefs - Why not give it a try?


  • 1 Pork loin (paddock farm or Kelmscott)
  • 1kg hodge podge pudding
  • 1kg minced pork (made from the loin trim)
  • 1 batch of hot suet
  • Hodge Podge Pudding
  • 2ltr pigs blood (150gr blood per litre water)
  • 2ltr milk
  • 1 loaf stale white bread
  • 900gr (cooked) pearl barley
  • 200gr oats
  • 1kg beef suet (NOT dripping)
  • 120gr salt
  • 25gr black peppercorns
  • 20gr coriander seeds
  • 20gr paprika


Prep the loin –
Take off the skin.
trim off all fat and sinew and then cut into 2 lengthways to make a thinner loin.
Roll tightly in cling film to make round.
Mince the trimmed pork loin.
Mix together the hodge podge pudding and minced pork.
Spread the mix to 1cm thickness on clingfilm.
Roll the pork loin in the mix and tie tightly.
Pre heat a water batch to 56. Cook the pork to 54 in the water bath and then refresh in iced water.
Cut into portions (170-180gr).
Make hot suet pastry and wrap the pork in the pastry. Leave on parchment squares – uncovered, until needed.
Hodge Podge Pudding
Dice the bread and leave to dry.
Freshly grind the spices, make sure the pepper is well ground.
Cook the barley until well cooked.
Soak the bread in the pigs blood until completely softened.
Mix all the ingredients together well, and leave to stand for 1 hour, mixing every 15 minutes.
Pour into a deep baking tray lined with paper.
Bake at 170 for 1 and a quarter hour.
Leave to cool.
To serve - Slice and fry.

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