Slow cooked Dingley Dell belly Pork, with a butternut squash puree

EXG OCT 15 Recipe GREY

EXG OCT 15 Recipe GREY - Credit: Archant

Executive chef Daniel Collins has gone full circle. His career began at the Rose and Crown on East Hill and after 28 years working in the centre of London, he’s now returned to his home town of Colchester at the GreyFriars, Colchester. This delightful 18th century Georgian former family home is now a 26 bedroom luxury hotel and restaurant. Here Daniel shares his recipe for a hearty autumnal dish...


Serves 6

500g trimmed boneless pork belly

2x trimmed portions of tenderloin pork fillet

1x large onion

2x carrots

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3x sprigs of thyme

2x cloves garlic

2 x large desire potato peeled for the Galette

200g unsalted butter

Pork crackling

Sea salt

Pink peppercorns

Mustard seeds

Pork jus, or gravy can be served at option


Prepare the belly pork at least 4 hours before needed, to allow to cool and rest. Chop the onion, carrot, garlic and add sprigs of thyme and place in an oven proof dish. Lay the belly of pork on top, skin side up, score the skin, rub in sea salt, pour in two cups of water into the dish, then cook at 150C for two hours. Remove the pork skin and separate the skin while warm and set aside. Lay another tray on top of the pork belly and weigh it down to press. Allow to cool. Once cooled, cut into 2cm squares, allowing three squares per portion. For crackling, place the pork skin onto a flat tray, sprinkle with sea salt and bake in the oven for 15-20 minutes at 160C until it puffs up.

Wrap the ½ butternut squash in foil with a sprig of thyme and roast in the oven for 30 minutes at 160 C. Once soft, scoop out the flesh and place into a food blender. Add a splash of milk, 15g of butter, sea salt and blend until smooth and velvety. Cover with cling film and place on the side of your stove to keep warm.

Lightly season the pork tenderloin with sea salt. Roll the two trimmed fillets and place into a medium hot pan with a little vegetable oil, colour both sides for two minutes, then place in the oven and roast for 8-10minutes at 165C. Once cooked, allow to rest for 5-6 minutes before slicing into portions, allowing two nuggets per person.

Now place the gently cooked pork belly pieces into a large frying pan with a little vegetable oil and a sprig of thyme and cook for 1-2 minutes each side.

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