Every month, The Real Pig Company will choose two of their favourite recipes to share with you...

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preparation time:

cooking time: 75 minutes

serves: 4


This is a wonderful way of cooking belly of pork that delivers tender meat jam packed with flavour.

To serve I love boiled rice with steamed seasonal veg like French beans, Pack choi, broccoli or chard...






1kg belly pork, cut into slices 2cm thick

1 bunch spring onions, chopped (reserve green tops)

2 cm fresh ginger, chopped (reserve the trimmings!)

1 tbsp sunflower oil

1 garlic clove, chopped

2 tbsps oyster sauce

1 tbsp soy sauce

1 tbsp coriander (optional)

A fabulous recipe that never fails to delight...




Put the pork belly in a large saucepan and add enough water just to cover, add the green ends from the spring onions and the trimmings from the ginger.


Bring to the boil, then reduce heat, cover and simmer gently for about an 1 hour or until the pork is tender.


Remove the pork from the pan, reserve the cooking stock, and allow to cool.


After allowing the meat to rest, Slice it thinly widthways.


When you are ready to serve, heat the sunflower oil in a large frying pan until very hot, add the pork pieces and cook for about 10 minutes over a high heat, stirring constantly, until browned all over.


The pork will disintegrate slghtly, and start to stick to the pan, but keep stirring and scrape the pan with your wooden spoon as you stir. When the pork is slightly shredded, brown and crisp, add the chopped garlic and ginger.


Stir together for approximately 1 minute.

Add the oyster sauce, soy and spring onions and mix well, add a little of the reserved cooking liquor for a moister result.


Stir in the coriander if using and serve...



Jane Baxters  Twice Cooked Belly Of Pork With Spring Onions & Ginger...

Jamie Olivers Fabulous Pork Chops With Thyme, Lemon And Basil...


preparation time:

cooking time: 30 minutes

Serves: 4


Regular cut pork chops will do for this recipe, but it works really well, if you can get your butcher to cut a two-rib chop.


The chops are best cooked on a gridde, but you can pan fry or roast them... serve with a mixed salad and mashed or jacket potatoes, rubbed with olive oil and rolled in sea salt and baked...




4 two-rib pork loin chops, or regular chops

1 handful of thyme, fresh picked

salt and freshly ground black pepper

1 clove of garlic

Zest and juice of 1 lemon

1 tbsp olive oil

Recipe for the pesto


For the pesto sauce



1/4 clove garlic, chopped

3 good handfuls fresh basil, chopped

1 handful lightly roasted pine nuts

1 good handful parmesan cheese, grated

Extra virgin oil

Salt and freshly ground pepper

small squeeze of lemon juice (optional) 






Using a pestle and mortar pound or finely chop, the thyme with 1 teaspoon of salt. When pulped, add the garlic and 1 teaspoon of black pepper and pound again. Stir in the lemon juice and zest the olive oil and smear the mixture over the chops and leave to stand for at least 10 minutes.

Place the chops onto a very hot griddle or into a hot frying pan (they do smoke so put your fan on!)

Cook until nicely charred and golden but take care, don't let them burn. If your chops are cooking too quickly, turn the heat down.


They take about 8 minutes to cook on a medium/high heat.


NB: Don't overcook pork it really isn't necessary and will only make the meat dry.


TOP-TIP Alway let the cooked meat rest/sit for a few minutes before serving


Pesto sauce


Put your garlic into a pestle and mortar or food processor.

Add basil leaves pound or pulse this along with the pine nuts.


Place into a bowl add half the parmesan, and gently stir this and then add olive oil, just enough to bind the sauce and get it to the right consistency - semi-wet but firm.


Taste and then season with salt and pepper and then add the rest of the cheese.

Add some more oil and taste repeat until you are happy. This is the way to make the perfect pesto there are no rules.


Lemon juice is not always listed but it is quite nice, as it brings the fragrance of the basil out.