23 August 2014

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Recipe: Slow braised pork belly / pearl barley / wild garlic / smoked eel & ham croquettes


Dan Doherty, Duck & Waffle

Slow braised pork belly

Serves 4, with leftovers

  • 1kg ham hock
  • 500g pork belly
  • 3 litres Chicken stock
  • 1 Onion, halved
  • 4 gloves Garlic, peeled and crushed
  • 1 Leek, roughly chopped
  • 2 Carrots, peeled and halved lengthways
  • 1 tbsp Coriander seeds
  • 2 sprigs Thyme
  • 2 Bay leaves
  • 1 Star anise

Place the pork belly and ham hock in a pot and cover with the chicken stock. Add all the other ingredients and cook slowly over a low heat for 2-3 hours, until tender. Remove the belly from the stock, cool and refrigerate for few hours or overnight. This will make it easier to slice later. If the hock is still not cooked leave it in the stock and continue to cook.

Before serving, heat the oven to 180C. Slice the pork belly into 1cm thick cubes, place on a baking tray, drizzle with some of the reserved stock and place in oven for 10 minutes to warm through.

Pearl barley

  • 300g soaked pearl barley
  • 2 onions, finely chopped
  • 2 sprigs Thyme
  • 2 Bay leaves
  • 2ltre Stock, leftover from braised pork belly
  • 50g Parmesan cheese, grated
  • Olive oil

Sweat the onions, thyme and bay leaf in a little olive oil. Stir in the pearl barley and add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 minutes for all the stock to be added. Before serving, stir in the Parmesan cheese.


Makes about 20

  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 2 cloves
  • 1 bay leaf
  • ¼ onion, chopped
  • 100g Ham hock flaked
  • 50g Smoked Eel, cut into cubes
  • Handful, Breadcrumbs
  • Vegetable oil

Place the milk, onion, cloves and bay leaf into a small pan over a medium heat. Bring to the boil then switch off the heat, allowing the flavours to infuse into the milk. Strain.

In another pan, make a béchamel sauce by melting the butter over a medium heat and, when foaming, add the flour. Stir well and cook for a few minutes. The mixture will be quite thick to start with. Gradually add the infused milk to the butter and flour mixture, stirring constantly, bringing the milk to the boil between each addition of milk. Keep adding the milk slowly until it's all used up. It will be a consistency of mashed potato. Fold the ham hoc and smoked eel through the sauce. Chill the mix, roll into balls, 2cm in size and then roll in the breadcrumbs. Fry in a little oil for a few minutes, until golden, before serving.

To serve

  • 20 wild garlic leaves
  • Butter
  • Smoked rapeseed oil

Cook wild garlic in a little butter for a minute.

Scatter each plate with the pearl barley, 3-4 slices of pork belly, 3 croquettes, 4-5 leaves of wild garlic, per person, draped over and finish with a drizzle of smoked rapeseed oil.


Appearance: Natural colour; burnished gold, clear and bright.

Nose: Rich, mature oak; top note of aromatic smoke.

Palate: Rich, full flavour; honey and peat.

Finish: Soft, round and long.

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