Aromatic pork belly hot pot from The River Cottage Meat Book by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or water for pork stock.

  • meginyeg on November 11, 2023

    This was good. Our pork belly was pretty fatty. I should have done a better job skimming the fat. But over all a good dish.

  • twoyolks on November 01, 2020

    This was great. The pork was tender and the broth was richly flavored. The only thing that made it less than perfect was that the pork belly was fatty (obviously) and some of the fat was a bit unpleasant to eat. But it was easy to discard.

  • Nichill on December 01, 2019

    Delicious (with superb quality pork belly). Devoured by kids equally. Some vegetable, e.g. cabbage would have been nice alongside it, or perhaps within. Might try replacing the chilli flakes with szechwan peppercorns.

  • baybritta on February 07, 2013

    I use this for beef tendon which I happen to love. Must blanch tendons twice in boiling water for a minute before adding to the stock.

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