Keep up to date with our FREE newsletter
Twitter link
Site search

For Email Newsletters you can trust

Facebook link

Braised Belly Pork – Chef Tim Wesley

Hadley Park House Hotel is hidden away in the heart of Telford’s business district, this is a real escape for many a weary business traveller, executive and shopper.

Original parkland walls enclose the Georgian grandeur and its attentive hospitality. Conservatory restaurant serving classic British cooking, influenced with the flavours of Antipodean cooking created by Australian chef Tim and his dedicated team.

Hadley Park, Telford, Shropshire TF1 6QJ T 01952 677269 E

Recipe from Tim Wesley, Head Chef, Hadley Park House Hotel & Restaurant.:

For the Pork

1kg Pork Belly
2 Large Red Chillies- seeds removed
1 knob ginger- coarsely sliced
1 bunch spring onions- roughly chopped
2 cinnamon quills
4 star anise
3 cloves of garlic
300ml of orange juice
300ml of good soy sauce
150gm caster sugar
1lt Chicken stock

Remove the excess fat and cut into six even pieces. Place all the ingredients into a large stainless steel pot. Bring to the boil and then reduce to a slow simmer. Cover the pot with a tight fitting lid and simmer slowly for 1 ½ to 2 hours. The meat should be very tender and the skin has a satiny sheen. Remove the pork pieces from the stock. Strain the stock and reserve the liquid for the sauce. Place the pork on a flat tray, skin side up, cover with another tray and press firmly for3-4 hours.

Place the pork skin side down in a deep-sided oven tray and add enough stock to ½ cover, place in an oven pre-heated to 220c for 20mins or until the stock has reduced by a 1/3.

To Serve
2 Bunches bok choy
8 Scallops
100gm Chilli Jam
Garnish with fresh coriander, spring onions and garlic leaves.
While the pork is steaming, wok fry the bok choy and place on the plates. Sear the scallops in a very hot pan or wok with a teaspoon of oil until brown on the outside and just warm in the center. Top the bok choy with a piece of pork, skin side up and drizzle the reduced stock around the plate. Place a dollop of the chilli jam and finish with two scallops.

Chillie Jam
100ml vegetable oil
500mg mild red chillis- seeds removed and roughly chopped
1 knob ginger
3 sticks lemon grass- finely chopped
10 kaffir lime leaves- finely sliced
1 onion- finely sliced
200ml fish sauce
200gm palm sugar-grated
800ml coconut milk
Heat the oil in a medium sized sauce pan. Add the ginger. Chillie, kaffir lime, onion and lemongrass. Cook over a moderate heat until the onion and chillie are soft but not colourded. Remove from the heat and spoon in to a food processor and blend to a fine paste. Return  paste to the pot and add the fish sauce and coconut milk. Simmer for 1 hour stirring occasionally. Add grated palm sugar and simmer for an additional 30 minutes.
Will keep in the refrigerator for 2-3 weeks if covered in a thin layer of oil and well sealed.

For more information visit their webpage:

  • Share/Bookmark