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Belly of Pork

Belly of pork stuffed with onions and prunes with a red wine gravy, sliced jacket potatoes and leeks
Bake potatoes whole with skin for about 50 minutes on high.
Roast the pork, on top of the onion, fruit mix, for about an hour on low heat, then 1/2 hour on high.
Boil the leeks.
The gravy is a flour roux with chopped leek, onion, garlic and red wine with deglazed pan juices added.
Cut the pork into slices, arrange vegetables around and strain the gravy over the top, thorough a chinois or sieve.
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