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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