Braised Primrose pork belly, Suffolk garden herbs and onion stuffing with wheldons apple chutney, created by Paul Wharrier from The Boathouse Brasserie and Bar, Sudbury, Suffolk

RECIPE
1 whole pork belly joint
about 1 kg
4 tbsp vegetable oil
1 carrot peeled and roughly
chopped
1 onion peeled and finely
chopped
1 leek chopped
½ head of garlic peeled and
chopped
25gms mix chopped herbs
Seasoning to taste
100ml sherry vinegar or red
wine vinegar
10 peppercorns crushed
1.5 litres of brown chicken
stock
100gms fresh white bread
crumbs
Butcher string
200gm cooking apples
peeled dice and kept in
lemon water
50gm castor sugar
100mls water
½ cinnamon stick

Method
1. Get the butcher to remove the skin, and also cut out any bone. In a pan cook the three-quarters of the diced onion, half the garlic and all the chopped herbs. then add the breadcrumbs to make a simple stuffing. 2. Lay the belly pork on a board, season with salt and pepper then spread the stuffing on the pork. Tie up the pork with the butcher string.
3. In a roasting tray seal of the meat until golden brown, remove from the pork from tray then fry of the carrot, leek, remaining garlic and onion. 4. Then add the pork back into tray. Pour the chicken stock, sherry vinegar, peppercorns. Wrap the tray with tin foil and bake for 2hours gas mark 3 or 170oc 5. After two remove foil and bake for a 30 mins. Place the apple, sugar water and cinnamon stick in a pan
and cook down to pulp. Remove pork from tray and keep warm, pass the sauce into a pan and reduce by half. To serve: Serve with mash potato, a little apple sauce, the rich gravy and some green veg.

The award-winning Boathouse Brasserie and Bar in Sudbury offers wonderful views across the River Stour and water meadows due to its location on the river banks just a short walk from the town centre. The menu includes a local choice of regionally sourced dishes such as home smoked Mersea mackerel fillet with horseradish potato salad and green oil and Stour Valley steak and kidney pudding, chipped roast potatoes and broccoli.  With over 20 years’ experience Chef Paul Wharrier has worked at a number of top restaurants in the eastern region. He was Head Chef at The George in Colchester and the Olive Branch Brasserie and Bar in Thorpe Le Soken. Paul joined The Boathouse in 2006 and became Chef Patron in 2007. The Boathouse Brasserie and Bar, Cross Street, Sudbury, Suffolk, CO10 2DL
Telephone: 01787 310036 www.theboathousesudbury.co.uk