Crumbed Pork with Leeks

Crumbed Pork with Leeks

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Servings: 8
Calories: 880


  • 4 oz margarine
  • 2 oz dried breadcrumbs
  • 1/2 oz grated parmesan
  • 2 pieces belly pork total weight 2 lb, rind removed and cut into strips
  • 6 oz pearl barley
  • 1 pint light stock
  • 1 lb leeks trimmed and sliced
  • 2 tbsp plain flour
  • 1 pint milk
  • salt and freshly ground pepper


  • Rub 75 g (3 oz) margarine into the breadcrumbs and Parmesan to form a paste.
  • Score the surface fat of the pork and press the cheese mixture well on to the fat.
  • Put the pearl barley and stock into a roasting tin. Put the pork joints on a rack over the tin. Cook in the oven at 180°C (350°F) mark 4 for 2 1/2 hours. Cover after the first hour. In a separate tin put the crackling strips into the oven, and raise the temperature to 200°C (400°F) mark 6.
  • Transfer the pork to a serving dish and keep warm.
  • Melt the remaining margarine in a saucepan and lightly fry the leeks. Stir in the flour and cook for 1 minute before adding the barley and juices from the roasting tin. Remove from the heat and gradually add the milk. Bring to the boil, simmer for 2 minutes and season. Serve with the carved pork.
Calories: 880 kcal
Carbohydrates: 35 g
Protein: 17 g
Fat: 75g
Saturated Fat: 26 g
Cholesterol: 89 mg
Sodium: 524 mg
Potassium: 474 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 1705 IU
Vitamin C: 7 mg
Calcium: 149 mg
Iron: 3 mg
Ingredients Pork, Pork Belly
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