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HOW TO MAKE SWEET CURED BELLY PORK STEAKS & BAKED BEANS

HOW TO MAKE SWEET CURED BELLY PORK STEAKS & BAKED BEANS


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Method to cure the Pork Belly Steak

  1. Blend the dry cure ingredients together
  2. Rub on to pork, cover with film & marinate overnight in the fridge
  3. The next day rinse away the marinade & pat dry

Method for the beans

  1. While the pork is marinading, soak the beans overnight
  2. The next day, drain and rinse
  3. Put in a large pan and cover with fresh water & bring to the boil, skim off the scum that rises to the top, then turn down the heat and simmer until just tender, for approx. 1 hour.
  4. Meanwhile, to make the sauce, gently fry the garlic over low heat with a little fat or oil then add the celery & carrots and cook until soft & sweet for 10-15 minutes.
  5. Add the tomatoes, treacle and ketchup and mix together well then simmer until rich sauce consistency for 10-15 minutes
  6. Add 200 ml water & puree until smooth.
  7. Mix the corn flour to a paste with a little water, then whisk into the simmering sauce
  8. Season to taste then add the beans and simmer gently for a further 10 minutes
  9. Keep warm ready to serve or chill for up to 3 days

Method to cook the Pork Belly Steak

  1. Once the pork has been marinaded overnight, preheat a griddle or heavy based frying pan until it sizzles when you add a drop of oil
  2. Massage with a little light olive or rapeseed oil, creating a very thin layer over the meat then cook 3-4 minutes each side over high heat turning the steaks only once until charred then reduce heat to medium to continue cooking
  3. The pork should be firm to touch with a little spring back when pressed with your thumb (core temperature of 65 °C) then leave to rest for a few minutes

 

Serve with the home style baked beans.

  • The Ingredients
  • FOR THE CURE
  • • 4 x 150g F&Co Belly Pork Steaks
  • • 30g Sea salt flakes
  • • 15g Muscovado sugar
  • • 1 tsp. Fennel seeds
  • • 10 Black peppercorns
  • • 1 Bay leaf
  • FOR THE BEANS
  • • 300g Dried haricot or cannellini beans
  • • 2 tbsp. Duck or goose fat
  • • 1 Garlic clove, crushed
  • • 2 Carrots, peeled and finely diced
  • • 2 Celery, finely diced
  • • 400g Tinned chopped tomatoes
  • • 2 tbsp. Wilkins & Co tomato ketchup
  • • 1 tbls. Treacle
  • • A Few fresh thyme leaves
  • • 1 tsp. Corn flour
  • • Sea salt & black pepper to taste

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