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British Roast Pork Belly

British Roast Pork Belly

with Colcannon Mash and a Roasted Fennel & Mustard Sauce

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We love a good Pork Belly with Fennel and Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time60 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pack(s)


1 unit(s)

Garlic Clove

30 grams

Netherend Butter Unsalted


1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Cavolo Nero

1 pot(s)

Cider & Horseradish Wholegrain Mustard


½ sachet

Chicken Stock Powder

1 pack(s)

Crème Fraîche


1 unit(s)

Spring Onion

2 unit(s)


1 unit(s)

Echalion Shallot

400 grams

Pork Belly

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)4565 kJ
Energy (kcal)1091 kcal
Fat78.0 g
of which saturates34.0 g
Carbohydrate63 g
of which sugars16.0 g
Protein49 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Start the Pork
Start the Pork

Preheat your oven to 200°C. Heat a splash of oil in a frying pan over medium-high heat. Season the pork all over with salt and pepper. When the oil is hot, carefully place the pork in the pan, skin-side down. Cook until browned, 3-4 mins. Turn, and brown the underside, 2-3 mins. Pop onto a roasting tray, skin-side up, and roast on the middle shelf of your oven for 45-60 mins. iIMPORTANT: The pork is cooked when it is no longer pink in the middle.


Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice lengthways into strips 1cm wide. Trim the carrots (no need to peel) then quarter lengthways. Pop the veggies onto another baking tray and season with salt and pepper. Drizzle with oil, then toss to coat. Keep to one side, we will roast them later.

Get your Potatoes Boiling
Get your Potatoes Boiling

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the spring onion and thinly slice. Chop the potatoes into 2cm chunks (no need to peel) and pop into a large saucepan of water.

Cook the Sides
Cook the Sides

When the pork has 30 mins left, roast the veggies on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking. Add a pinch of salt to the the potato pan and pop onto high heat. Bring to the boil then lower the heat to medium. Cook until tender, 18-20 mins. When the potato has 5 mins left, add the cavolo nero to the pan and cook for the remaining 5 mins.


Heat a splash of oil in a small saucepan over medium heat. Add the shallot, stir and cook until softened, 3-4 mins. Add the garlic and cook for a 1 minute more. Pour in the water (see ingredients for amount) and stock powder. Stir and reduce the stock by two- thirds. Once reduced, stir in the mustard, and half the crème fraîche and half the parsley. Bring to the boil then remove from the heat, we will warm it up later.


When the potato and cavolo are ready, drain in a colander and return to the pan. Add the butter then mash with a potato masher until smooth. Stir in the remaining crème fraîche, the spring onion and remaining parsley. Season to taste with salt and pepper. Spoon the 'colcavon' onto your plate and serve the roasted veggies alongside. Halve the pork belly and sit it on top of the veggies. Reheat the sauce until piping hot and spoon onto the plate. Enjoy!