The gentleman’s guide to the perfect belly pork

Have you ever got to Sunday, realised that you’ve promised 5 of your friends a mouth-watering Sunday roast, but had absolutely no idea what to cook? Well, if you’re bored of roast chicken and have over-eaten roast pork, it’s time to try something different. Look no further, gentlemen.

British Lop Pork, used for the recipe, comes from an old breed of pig that has a good, even covering of fat, so that the belly is not excessively fat. With commercial pigs the belly is usually the only part with any fat at all. The use of anchovies with meat is a feature of the late eighteenth century and doesn’t leave a fishy taste but adds depth to the taste and dish.

You won’t need to add extra salt, as the anchovies will provide it. The chestnuts are a great feature that add texture. But buy pre-peeled, because no gentleman should have time to peel chestnuts.

This dish is an absolute winner for a pre-autumn dish, washed down with a glass of pinot or dry cider. Look no further, gentlemen.

Jaimie Haselock

1 tin of anchovies

3 tbsp olive oil, plus extra for rubbing

1 large onion into 1cm dice

2 x garlic chopped

200g of chestnuts chopped

Salt pepper

150ml of cider

1.5kg belly pig

Preheat oven 230 degrees c / 450 f/ gas mark 8. Gently heat a roasting pan and in the oil from the anchovy tin, add the olive oil. fry onions and garlic for 2-3mins.

Chop anchovies and add them, with the chestnuts, to the pan. ADD a good grind of pepper and pour in cider.

Score the rind of the pork slicing the scores 1cm apart and rub in salt with the oil.

Set the pork in the roasting tray so it covers the chestnut mix. Place in the oven and roast for 30 minutes. Then turn the temp down to 170 c / 325 f / gas 3 and roast for a further 30 minutes. Serve the pork with the chestnuts mixture and spoon over the top.

I would accompany this with mustard creamy mash with garlic pepper green beans. There you have it, easy, honest and hearty.

Jaimie Haselock has over 15 years experience in the restaurant trade. He is passionate about creating recipes using seasonal food from the land and sea with uncompromising commitment to sourcing ingredients ethically. Current game chef of the year, private cook to well known shooting estates, wine expert and restaurant critic. Jaimie is here to fuse flavours, inspire and give gentleman their guide to gastronomy.

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