Sunday, 24 September 2017

British Food Fortnight Recipe 1 - Slow Roasted Pork With Braised Leeks

Yesterday was the start of British Food Fortnight, which celebrates British food and drink. We will be sharing recipes with you throughout the fortnight to showcase the wonderful range of British ingredients that are available now.

Our first recipe is from Discover Leeks. This slow roasted pork with braised leeks look amazing. The dish looks fresh and vibrant - the green colours of the leeks, peas and kale really pop! I love both leeks and belly pork, so this recipe is definitely going on my list of recipes to try.

Photo credit - Discover Leeks 

Slow Roasted Pork With Braised Leeks
Serves 2                                                                                                                                                                                
Prep time - 10 minutes 
Cook time - 135 minutes 


500g pack belly pork joint
1 tsp fennel seeds
500ml chicken stock
300g leeks, cut into 3cm pieces
50g kale
50g frozen peas
1 tbsp cranberry sauce
1 tsp whole grain mustard
25g parsley, roughly chopped


  1. Preheat the oven to 200oC, gas mark 6.
  2. Season the pork and sprinkle over the fennel seeds, place in a small roasting tin with 250ml stock. Roast for 15 minutes. Reduce the oven temperature to 150oC, gas mark 2 and continue to cook for 2 hours until tender.
  3. Meanwhile, place the leeks, kale and peas in a large frying pan and pour over the remaining stock, cranberry sauce and mustard. Cover and simmer for 5 minutes.
  4. Cut the pork in half and serve with the braised leeks and kale.
Cooks tip

Stir a grated apple into the braised vegetables for extra flavour.

Thanks to Discover Leeks for allowing us to share this recipe. Visit to find more delicious recipes and ideas for using leeks.

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