Slow Roasted Pork With Braised Leeks & Kale

PREP: 10 Minutes
COOK: 135 Minutes
Skill Level: Easy
Picture of Slow Roasted Pork With Braised Leeks & Kale

Nutrition Info (Per Serving)

880 kcal Energy
14g Carbohydrate
77g Protein
10g (of which Sugar)
56g Fat
8g Fibre
18g (of which Saturated Fat)
1.5g Salt


  • 500g pack belly pork joint
  • 1 tsp fennel seeds
  • 500ml chicken stock
  • 300g leeks, cut into 3cm pieces
  • 50g kale
  • 50g frozen peas
  • 1 tbsp cranberry sauce
  • 1 tsp wholegrain mustard
  • 25g parsley, roughly chopped


  1. Preheat the oven to 200°C, gas mark 6.
  2. Season the pork and sprinkle over the fennel seeds, place in a small roasting tin with 250ml stock. Roast for 15 minutes. Reduce the oven temperature to 150°C, gas mark 2 and continue to cook for 2 hours until tender.
  3. Meanwhile, place the leeks, kale and peas in a large frying pan and pour over the remaining stock, cranberry sauce, some of the chopped parsley and mustard. Cover and simmer for 5 minutes.
  4. Cut the pork in half and serve with the braised leeks and kale. Garnish with the remaining parsley.

Cooking Tips

Stir a grated apple into the braised vegetables for extra flavour.

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