The blackboard menu at The Swan offers light bites, seasonal salads & pub classics; these lovely breaded pork belly morsels have brought all the flavour of an English summer BBQ to our menu, & the kitchen garden veg in the slaw is a deliciously fresh accompaniment. Add an aioli dip for the perfect starter, snack or nibble, as lovely with a glass of sparkling wine & Wimbledon, as it is with a pint of lager & the football.
The recipe is straightforward but does require forethought as the process begins 48 hours ahead, however each stage is simple in preparation & cooking, so well worth planning for.
- ¼ pork belly
For the marinade
- 150 ml tomato ketchup
- 100 ml Dijon mustard
- 50 ml honey
- 50 ml Worcestershire sauce
- 100 ml brown sauce
- 100 ml cider vinegar
- Small garlic bulb, peeled & chopped
- 2 tbsp fennel seeds
- 1 tbsp yellow mustard seeds
- Good pinch sea salt
For the coating
- Plain flour, beaten egg, dry breadcrumbs in three separate bowls
- Rapeseed oil for frying
For the slaw
- Crispy vegetables such as white or red cabbage, kohlrabi, carrots, spring or red onions
- Handful chopped parsley
- 1 tbsp wholegrain mustard
- 200 ml olive oil
- Juice of 1 lemon
- Sea salt
- Optional: a dash of red wine vinegar to increase acidity
To marinade the pork:
- Add all marinade ingredients to a shallow bowl & mix thoroughly before rubbing all over the pork belly.
- Cover & refrigerate overnight.
To cook the pork:
- Preheat your oven to 160°C/325°F/Gas mark 3.
- Place your marinated pork belly on parchment in a small baking tray, place a piece of parchment on top of the meat & then seal with foil.
- Cook for 3½ hours, basting with the sticky juices every 30 mins.
- Remove from oven, allow to cool & leave in the fridge overnight.
For the slaw:
- Use a mandolin or sharp knife to finely slice the vegetables.
- Sprinkle with sea salt & refrigerate overnight.
For the slaw:
- Squeeze out some of the moisture from the vegetables & add chopped parsley.
- Thoroughly mix the wet ingredients & turn the slaw in the dressing before setting aside.
For the bites:
- The pork will feel quite solid, enabling you to cut it into chunks.
- Take each piece, dip successively into the bowls of flour, egg & breadcrumbs to coat.
- Cook in batches until golden: either by deep frying in rapeseed oil at 180°C/350°F or carefully shallow fry, testing the heat of the oil by dropping in a few breadcrumbs for an immediate sizzle, turning the pork bites for an even colour.
- Serve with garden slaw.