Chef - Tony Singh

Ark of Taste Product - British Lop

Producer - Trevaskis Farm

Chef Singh had the rather wonderful idea of tweeting this recipe step-by-step as he cooked this dish for the family. I think it's fair to say the pork went down rather well. In the words of Tony himself - 'so moist and tasty, with the crunchiest golden crackling, the Lop was simply the best.'


– Score the Pork Belly with a sharp knife and season well with salt and black pepper.

– Pop in a preheated oven (around 200°C) for 40 minutes to crisp the skin.

– Meanwhile in a roasting tray cut the onions and carrots into wedges and place in the dish with the bay, thyme, Haricot beans and the mushrooms.

– In a separate pan, combine the garlic, the stock, white wine and paprika. Bring the mixture to the boil before combing with the beans mix in the roasting dish.

– Check on the pork. The skin should be nice and golden. Place the belly on top of the beans and veggies and return to the oven (160°C).

– Cook for 2 hours or so (you may have to top up the liquid if the roasting tin is looking a little dry).

– When the beans are almost cooked, add the apples to the tin and place back in the oven to finish.

– Once cooked, remove the skin from the meat. If it’s not crispy enough for you liking, return to a very hot over for 5 minutes or so.

– Carve the belly and serve with the beans, veggies and the crispy crackling!


British Lop Belly (on the bone)

4 Apples (peeled and roughly chopped)

4 Red Onions

4 Carrots

1 head of garlic (cut horizontally)

2 Bay Leaves

1 large Sprig of Thyme

200g Haricot Blanc beans (soaked overnight)

250g Chestnut Mushrooms

1.5 Litres of Pork Stock

Tbsp of Smoked Paprika

1 large glass of White Wine

Cold Pressed British Rape Seed Oil