Pork Recipes

We’re really proud of our pork, so are delighted that it’s been awarded 3 stars by the Great Taste award 2025. This is the recipe we asked The Guild of Fine Foods to follow when cooking our pork for the judging panel. It’s from a well loved Jamie Oliver cookbook and is our favourite!

Our native Gloucester Old Spot pigs mature at a lot slower rate than commercial breeds which allows fat and flavour to develop, something which is very evident in the shoulder joint.

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This Sticky Chinese pork belly is one of my absolute favorite recipes on the blog. It uses my three-step process for pork that’s meltingly tender, with a crispy exterior and gloriously sticky, sweet, and spicy coating.

Tip - You can do the first stage of cooking the pork in the slow cooker. Cook on high for 4–5 hours or low for 6–7 hours. You can also cook the pork in the stock and aromatics ahead of time, then cool, cover, and refrigerate for up to 2 days or freeze. Even easier!

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This Pork Schnitzel is a recipe Jamie from Fordhall Farm cooked with his Dad Ben. The recipe is one his Grandma used to cook so they decided to try it out together. According to Jamie’s Grandma, it tastes just as she remembers it!

Be sure to try this with Fordhall Farm pork! As our native Gloucester Old Spots live in the woodlands, and take longer to mature at their own pace, the flavour and meat is something to be treasured.

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A hearty winter warmer which we've all grown up with!

This delicious recipe comes from Sophie who likes to include a dash of mustard in the batter to give it that little extra taste, and is certain that a final whisk of the batter just before it goes into the baking dish is the secret to a light and fluffy Toad In The Hole!

Toad In The Hole goes really well with garden peas and roasted root vegetables.

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