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Notes from the 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)


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.


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Restaurant and Bistro dining with fresh, seasonal menus created by Head Chef, Claire Nicholls


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Castle Street, Hereford

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© 2016 Castle House. All Rights Reserved. created with Thinkology

© 2016 Castle House. All Rights Reserved.
created with Thinkology