Recipes

You don't need to be a top chef to cook Berkshire pork. It is a great versatile meat if you are busy or don't want to be a slave to the stove. Imagine coming home to a mouthwatering slow cooked berkshire pork shoulder or throwing some delicious pork chops on the barbeque for a quick easy supper.  The marbling in Berkshire Pork means it is already BBQ ready and  the chops won't dry up like hockey pucks.

Canada Health recommendations for cooking pork are 160°F or 71°C internal temperature

BERKSHIRE PORK BELLY ROAST

It's very rare that we have a pork belly roast. Usually we have all the bellies made into bacon. It is super easy to cook.



  • We love the crackling -  score the fat with a sharp knife about 1cm apart without cutting intonthe meat.  Rub salt into the cracks. Place in a roasting tin and
  • Roast in 220°C/430°F  oven for 30 mins. Reduce heat to 180°C/350°F. and Cook until the fat is crispy and golden and the meat juices run clear.  Internal temperature 160°.  (There will be a lot of fat that cooks out of this just strain it off into a jar for later use.)
  • You could make this an even easier process by cooking it in a slow cooker all day then putting it in the oven to crisp up the crackling!

Scotch eggs

We finally have an abundance of eggs and I had some sausage meat to use up so Scotch eggs time!

As always I half follow a recipe.. using our Cumberland sausage and Delia Smith's recipe without the herbs, because I didn't have any. I don't boil my eggs, I always steam them as it's the only way I can get them to peel properly.

To steam eggs.. Bring water to a boil. Put eggs in a steam basket and cover.  Set timer for 13 mins. Plunge into cold water and leave for 15 mins. They should peel easily.

Best ever curry sauce recipe. - it does look like a lot of ingredients but it's totally worth it.

I use  pork leg steaks ( which I cube) or for an even quicker meal left over pork roast cubed


2 tbsp butter or coconut oil

1 large pork leg steak cubed.

3 tsp ground cumin

2 tsp ground coriander

2 tsp garam Masala  ( would you believe we can't get this locally so I use a pre blended curry powder)

2 tsp fennel seeds  ( sometimes  I crush these but its not necessary)

1/2 - 1 tsp cayenne or a pinch of dried chilli flakes ( optional if you don't like the heat. )


2 large onions sliced or chopped

6 cloves garlic sliced or chopped

2 tbsp tomato puree

1 large tin whole tomatoes

2 cups bone broth (I make mine with pork neck bones) or stock

10 oz green beans/snap peas/brocolli


2 handfuls of fresh spinach  (optional)

juice of half lemon or lime


1. Heat 1 tbsp butter or oil over medium heat and brown cubed pork leg. If you are using left over cooked pork add it at the end.

I always add the pork bone and take it out at the end.

2. Lower the heat and add all the spices. Fry gently and stir for about a minute to stop them from burning.

3. Add the other tbsp butter and the onions Fry gently for 5 mins then add garlic cloves a large pinch of salt and pepper and the tomato puree. Turn the heat up to medium.

4. Add the stock and tinned tomatoes. Put a lid on and simmer over medium heat for about 30 mins until pork is tender.

Add green beans and simmer for 4 mins. Check pork is tender. Turn off heat. Squeeze in juice of half lime or lemon. Put spinach on top. Cover with lid and let spinach wilt for 5 mins.

Serve with rice