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Pork Belly with Anchovy and Chestnuts Recipe


• 3lb/1.5kg pork belly
• 5fl oz/150ml dark beer
• 2oz/50g canned anchovies in olive oil
• 7oz/200g cooked chestnuts, peeled and roughly chopped
• 3 tbsp olive oil, plus extra for rubbing
• 1 onion, chopped into 1cm/½in cubes
• 1 large garlic clove • Freshly ground black pepper
• Sea salt

How to prepare

1.    Preheat your oven to 230C/450F/Gas 8.

2.    Place a roasting tin over a medium heat and add the olive oil, and also the oil from the can of anchovies.

3.    Add in the garlic and onion and fry for about 2 to 3 minutes, or until they are softened.

4.    Roughly chop the anchovies and add these to the pan, together with the chopped chestnuts. Season with freshly ground black pepper and pour in the dark beer.

5.    Score the pork belly skin with a sharp knife, at approximately 1cm/½in intervals and then rub in the salt and the olive oil.

6.    Place the pork onto the roasting pan, making sure it covers the chestnut mixture.

7.    Then roast for 30 minutes, before reducing the oven temperature to 160C/325F/Gas 3 and roast for a further 30 minutes, or until the pork is tender and the skin is crisp and golden brown.

Eat & enjoy,