Results tagged “black pudding” from Birmingham Mail - Restaurant Spy

Pork belly has become fashionable over recent years. It can be found on the menus at many smart restaurants.

Quite right, too. It's fabulous stuff - flavoursome, beautifully tender when cooked properly and (important in these credit crunched times) great value.

Usually, it's a cut of meat I buy in a joint and slow roast.

But yesterday I adapted a Spanish recipe that uses pork cheeks and combines the meat with white wine, chicken stock, garlic, thyme, star anise, honey, broad beans, apples and black pudding in a sort of stew.