Beef Porkington

Beef Wellington is amazing. Everyone knows that. Not really that difficult to make, but a bit scary if you’ve not made it before though. I have used this really easy recipe a few times and it always turns out great.

But if like me, you are trying to get bikini fit for summer, you can’t be eating slabs of delicious pastry every five minutes, so what is a man to do?

I present to you, the Beef Porkington:

This beauty is made the exact same way as the traditional recipe, but instead of using evil delicious pastry, I just used a square of pork belly skin that I had my butcher trim for me. Score the skin with a really sharp knife when you have it tied around the meat, taking care not to cut all the way through. Rub it with oil and salt, and bang it in the oven at 400F for about a half hour.

Make sure that you put your tidy tied up little package on a rack in a roasting tin so the pork skin crisps up all the way around. You might need to baste it a bit or blast it for a few minutes at 450F to make it as crispy as you can.

Try the chimera roast and let me know what you think.

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