Pork with vegetables from the farm


This recipe takes a huge amount of work to pull off and you’ll need to begin days in advance, but for those looking for a true challenge, this pork dish from Will Devlin is an absolute masterclass in all manner of techniques. While it may look intimidating it doesn’t require any special equipment and a lot of the time involved comes from curing and slow-cooking the various pork cuts. The recipe is written so you can get as much done in the days leading up to serving – on the actual day itself, most of the hard work is already done. At the very least, the recipe is a fascinating insight into how much work Will puts into dishes at The Small Holding.

Will says: ‘We don’t serve a lot of meat at the restaurant, but when we do, the dish is from the whole animal and nothing is wasted. This dish has several pork elements and is a real celebration of a very fine animal. We rear our own pigs at The Small Holding meaning we can give them everything they need for a happy life and to display all their natural behaviours. It also means, to a certain extent, we can control the flavour and fat content of the meat as, for part of their time with us, the pigs live under a huge oak tree and can eat the fallen acorns.’

Watch Will and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series here.

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