Check Availability

Book by phone or
check late availability

01432 356321

Benefits of booking direct * Free upgrade when available
* Free newspaper
* Late checkout til 12pm

Notes from our Kitchen

Claire Nicholls' seasonal recipe from the Herefordshire Kitchen!

Strong flavours from the East, ideal for any time of year.

Asian Braised Pork Belly
1 Pork Belly (skinned and boned)

Marinade
100ml soy sauce
100ml honey
2 lemongrass (chopped thinly)
2 limes (juice and zest)
3cm root ginger (peeled and sliced thinly)
3 garlic cloves (crushed)
1tbsp coriander seeds
500ml chicken stock
2 shallots (roughly chopped)
2 lime leaves
2 tbsp sesame oil
1 sheet nori (sushi seaweed, shredded)
2 tbsp Thai fish sauce
2 star anise
1 tbsp sugar

Mix all of the marinade ingredients together. Put the pork belly into a deep casserole or roasting tin, and cover with the marinade. Refrigerate for 24hrs. Pre-heat the oven to 150° C and cook for 2 to 3 hours until tender. Carefully remove from the braise and cut into desired portion sizes. Warm a frying pan, pour in a little oil then caramelise each portion till lovely and crisp. Serve with stir fried vegetables, noodles and plum sauce or a carrot, coriander and roasted plum salad.