National Butchers Week: Slow Roasted Pork Belly Recipe.

We are celebrating National Butchers Week – 13th until 19th of March – and asking you to experience Newlyns unique farm to fork pork, lamb and beef with us. We rear our pigs, lamb and cattle at our Upton Grey Farm, only 5 miles from our Farm Shop and Cafe; this incredibly short distance means our meat is 100% traceable. As a fourth generation farming family, we continue to use sustainable methods to rear our animals which protects animal welfare, reduces waste, protects rural countryside, and tastes far better!

Whether you plan to  visit our Farm Shop for live butchery demonstrations each day at 11am, sample our free-range sausages at the butchery counter, or try one Newlyns finest meat recipes throughout the week, we are thrilled that you continue to support and buy local Hampshire produce.

To start the week of we are bringing you one of our family favourite Pork Belly recipes to recreate at home. Of course, the crackling is what seals the deal for us. Enjoy and let your belly rumble until our next recipe comes your way!

Slow Roasted Pork Belly with Butter Beans & Rosemary

Preparing time: 15 minutes

Cooking time: 3.5 hours

Serves 2


500g Newlyns pork belly, scored

300ml stock

1 apple, chopped into 6 pieces

2 sprigs of sage

Ingredients for the beans:

1 tin of butter beans

1tbsp chopped rosemary

All juices from the pork

Salt and pepper

1tbsp crème fraiche

2 handfuls of baby spinach

To serve:

Steamed purple sprouting


1. Preheat the oven to 200oC degrees

2. Place the apple, sage and stock into a small roasting tin and then top with the pork belly

3. Place in an oven and cook for 20 minutes then turn the oven down to 150oC degrees and cook for a further 3 hours

4. Remove from the oven and place the meat on a board

5. Remove the rind with a sharp knife and place the rind on a baking sheet, dry well with kitchen paper, salt it and then place in a really hot oven for 20 minutes to crispen up

6. Meanwhile, pour off all the juices from the roasting tin and place in a saucepan

7. Add the butter beans and cook for five minutes on a high heat so that the liquid reduces around the beans

8. Once cooked, season well and add the crème fraiche, rosemary and spinach

9. Slice the meat into portions and cut the crackling into pieces

10.Place a large spoonful of the butter beans into a shallow bowl, top with the pork and then a piece of crackling.


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