Free Range Pork Belly, Fresh Blood Pudding, Pear Chutney, Saute Potatoes & Purple Broccoli

Free Range Pork Belly, Fresh Blood Pudding, Pear Chutney, Saute Potatoes & Purple Broccoli


by Prepared by Head Chef Barry Liscombe

of Hartes of Kildare, Co. Kildare  

In the pretty market square of Kildare Town, Hartes of Kildare occupies a prime slot. An old fashioned Irish pub exterior belies the modern di Read More
Prep Time

0 Minutes

Cooking Time

300 Minutes


4 to 6 People


For the Pork belly

  • 1kg (2.2lb) free range pork belly with the rind on
  • 1 tbsp Sea salt
  • 1 bunch thyme
  • 2 cloves crushed garlic cloves
  • 2 carrots coarsely chopped
  • 2 onions coarsely chopped
  • 1 stick celery coarsely chopped
  • 1 cooking apple coarsely chopped

For the pear chutney

  • 4 ripe comice pears diced
  • 1 diced cooking apple diced
  • 1 onion diced
  • 150g brown sugar
  • 120ml cider vinegar
  • 3 tbsp sultanas
  • 1 lemon halved
  • 1 tsp chopped ginger
  • 1 clove

For the potatoes

For the potatoes

  • 1kg par boiled Maris Piper or rooster potatoes
  • 1tbsp duck fat
  • 1tsp fennel seeds,
  • 1tsp chopped parsley
  • Salt & pepper


Place all the ingredients in a heavy based pan, bring to the boil and simmer for 45 mins-1 hour. Pre-heat your oven to 160°C.
To prepare the pork belly, score the skin with a knife, taking care not to pierce the flesh, rub the sea salt generously on the flesh side and the skin. Lay the vegetables in a large dish deep enough to hold the vegetables and the belly sitting on top. Fill the tray half way up the sides with water, cover with tin foil or a lid and cook for 4-5 hours, checking halfway to top up the water.
While this is cooking The belly should give way when poked with the back of a wooden spoon. Nice and tender. Carefully remove the belly, reserving the juices for stock for soups or sauces. And lay on parchment paper on a deep dish, lay another sheet on top of this and a second tray, weighing down the belly with tins of beans, this will give the belly a nice shape and for ease of cutting, leave over night to set. Slice the pork belly into nice squares or rectangles, giving one per portion.
Heat a frying pan with a little oil and place the pork skin side down, fry until crispy, turn and brown on the bottom, place on a sheet of tin foil in the oven at 200°C for 10-15 mins until golden. Heat another pan, add the butter and 1 tbsp of oil, then fry the potatoes until golden brown, add the fennel seeds and season.
Serve the belly with the potatoes and a good lashing of chutney, and garnish with broccoli enjoy!

You may also like

  • Achill Lamb & Rosemary Sausage Harissa Bean Stew

    The Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
  • Kylemore Chocolate & Orange Scones

    It’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...