Slow Roast Pork Belly With Chorizo and Cider Cream, Greens and New Potatoes.


Meal kit

Slow cooked Suffolk pork served with seasonal leaves and potatoes to balance the richness of the cider cream sauce made with Suffolk chorizo.

One of our most ordered dishes - a dish with such great flavours and one you'd rarely have time to prep at home... yet this will be on the table within twenty minutes.

Cooking skill required


In the box

A portion of pork belly
Cider cream
Seasonal greens

You will need

Baking tray lined with parchment paper
Chef’s knife and chopping board
2 medium saucepans
Salt and pepper for seasoning

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Slow Roast Pork Belly With Chorizo And Cider Cream, Greens And New Potatoes.

Single meal
Sub total£0.00
Double meal (serves 2)
Sub total£0.00

Ingredients and Allergens

Pork, Cabbage, Chicken Stock (Water, cooked carcass flesh removed, Onion, Leeks, Carrots, Celery, Fennel Seeds, Black Pepper, Mustard Seeds), Chorizo, Cream - Milk.
Allergy advice - for allergies see ingredients in bold


  1. Heat the oven to 180/gas mark 4.
  2. Place the pork belly skin side down on the lined baking tray and cook it in the oven for about 15 minutes.
  3. Half fill a saucepan with water and bring it to the boil.
  4. Slice the greens and set aside, removing any tough stalks.
  5. Cut the chorizo into small dice.
  6. Heat the other saucepan on medium heat and add the chorizo. Cook gently  until it starts to release its oil. Pour in the cream, give it a gentle stir and warm gently for the final five minutes the pork is cooking.
  7. Cook the greens in the boiling water for three minutes, drain well and toss through with some butter, salt and pepper.
  8. Serve the pork with the greens and spoon over the chorizo sauce.
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