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A recipe from Michael Manners, Selkirks

  • 1kg pork belly
  • 3 sliced onions
  • 150ml dry white wine
  • 250g duck or goat fat


  • 14g salt
  • 3g pepper
  • 1g nutmeg
  • 1 tsp thyme
  • 3 bay leaves
  • 4 skinned pears, sliced
  • 250ml white vinegar
  • 175g honey
  • cinnamon quills
  • 3 cloves

Pre-heat oven to 140 degrees. Skin and dice pork into 1cm pieces. Season with all the ingredients. Cover and leave overnight in fridge. Melt fat, soften onions, add pork and seal lightly. Add wine, cover and cook until very tender. Remove from heat. Drain off fat and retain. Mix with a wooden spoon until the pork is broken up into stringy bits. Add back the fat and allow to cool. Pot up and leave for 2-3 days to mature. Serve with olives, gerkins, toasts and honey picked pears.

Honey Pickled Pears
Place skinned pears in vinegar with honey, cinnamon and cloves. Cook gently until the fruit is tender.