Pressed belly pork,black pudding, pistachio and chicory.

Steve Reynolds

Steve Reynolds

6th August 2013
Steve Reynolds

Pressed belly pork,black pudding, pistachio and chicory.

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 Pressed belly pork,black pudding, pistachio and chicory recipe below, as tried and tested by professional chefs - Why not give it a try?


  • Rare breed belly pork
  • Bulb of Garlic
  • Half a pint of cider
  • Sage
  • Chicory
  • Black pudding coated In pistachio nuts


Cook belly pork in vacuum bag for with the garlic cider and sage for 12hours at 70 degrees. Press. After 12 hours press and chill for 24 hours and reduce cooking juices. Cut belly pork into portion sizes.
To serve:
Cut chicory in half, cook until charred, then turn over and add cider. Crisp Belly Pork skin side down. Finish in hot oven. Assemble on plate with black pudding.

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