Short Belly of Pork With Crushed Potatoes, Roasted Apple, Fennel & White Onions For 6

Short Belly of Pork With Crushed Potatoes, Roasted Apple, Fennel & White Onions For 6

The pork belly is slow-roasted to keep soft and tender and then roasted to give a crisp crunchy finish – Apples and onions are a classic combination with pork, the apple helping to cut through the richness and fat of this type of cut – The potatoes and carrots help balance the overall richness of the dish

Note From Chef Spencer Westcott The pre-scored skin is done for you to help render the fat and impart flavour during the cooking process.
Artisan ingredients included:
  • 2kg Outside Reared Boneless Short Belly of Pork Skin Scored From West End Farm
  • 3 Italian Fennel Bulbs
  • 2 Onions
  • 6 Granny Smith Apples
  • 600g Heritage Carrots
  • 1.5kg Koffman’s New Potatoes
  • Bunch Fresh Chives
  • 100g Cajun Spice Blend
From Your Cupboard:
  • Olive oil
  • Unsalted Butter
  • Sea salt
  • Freshly-ground black pepper

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Chef Spencer Westcott
New Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.





We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.


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