Hampshire Cook Off recipe


  • Ingredients for pork

  • 1kg (2lb2oz) belly pork, boneless

  • 4 bay leaves

  • 1 tbsp Maldon salt

  • 2 tsp black peppercorns

  • 4 garlic cloves

  • Ingredients for tortellini

  • 200g (7oz) tipo 00 flour

  • 1 whole egg

  • 6 egg yolks

  • 250g (9oz) wild boar loin, trimmed and roughly chopped

  • 75g (3oz) pork fat, roughly chopped

  • 2 tbsp olive oil

  • ½ onion, finely chopped

  • 1 garlic clove, crushed

  • 75ml (3floz) fresh beef stock

  • 25g (1oz) butter

  • 150g (5oz) wild mushrooms, picked

  • 2 tbsp chervil, roughly chopped

  • 1 egg, beaten

  • 50g (2oz) butter

  • 1 tbsp truffle oil

  • Ingredients for red wine sauce

  • 200ml (7floz) red wine

  • 5 juniper berries

  • 3 sage leaves

  • 1 sprig rosemary

  • 1cm piece ginger, peeled

  • ½ Bramley apple, peeled and chopped

  • 200ml (7floz) fresh beef stock

  • 3 tbsp redcurrant jelly

  • 50g (2oz) butter


  • Method for pork belly:

  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Score the fat on the belly into diamonds, and make slashes into the meat.

  • 3.

    Bring a kettle of water to the boil and pour over the pork, fat side up.

  • 4.

    Pat dry, discarding the water.

  • 5.

    Place the bay leaves, salt, black pepper and garlic into a pestle and mortar and crush to a rough paste.

  • 6.

    Rub into both sides of the pork belly and place onto a rack over a roasting tray.

  • 7.

    Cover with foil and place in the oven for 2 hours.

  • 8.

    Turn the oven up to 220C/450F/Gas 8.

  • 9.

    Remove the foil and return to the oven for a further 15 minutes, to crisp up the skin.

  • 10.

    Alternatively, place under a hot grill to finish the crackling.

  • 11.

    Remove from the oven and rest for 15 minutes.

  • Method for tortellini:

  • 1.

    Place the flour into a bowl, make a well in the centre, then add the eggs and gradually draw together and knead for 2 minutes to form a soft dough.

  • 2.

    Cover and place in the fridge to rest for 30 minutes.

  • 3.

    Meanwhile, place the wild boar and the pork fat into a food processor and blitz to a puree.

  • 4.

    Heat a frying pan until hot, add 1 tbsp of the olive oil, the onion and garlic and sauté for 1-2 minutes until just softened.

  • 5.

    Add the wild boar puree and cook for a further 3-4 minutes.

  • 6.

    Roughly chop 1/3 of the mushrooms.

  • 7.

    Heat a frying pan until hot, add 1/3 of the oil and the chopped mushrooms and fry for 2 minutes until any liquid has evaporated.

  • 8.

    Add to the wild boar mixture, then add the stock and simmer for 3-4 minutes until tender.

  • 9.

    Season with salt and black pepper then set aside to cool.

  • 10.

    Divide the pasta into 2 pieces then pass through the pasta machine gradually reducing the thickness, until the pasta feels elastic and the machine is on the finest setting.

  • 11.

    Cut the pasta into 7.5cm/3” circles then brush with the beaten egg.

  • 12.

    Place a small spoonful of mixture to one side of the circle, then roll up into a tube.

  • 13.

    Roll around to form a ring then set aside until ready to serve.

  • 14.

    Bring a pan of salted water to the boil then drop the tortellini in to cook for a couple of minutes until they float to the surface.

  • 15.

    Remove the tortellini and toss with a little butter and truffle oil, then season with salt and black pepper.

  • 16.

    Heat a frying pan until hot, add the remaining butter, olive oil and mushrooms and sauté for 2 minutes until just cooked.

  • 17.

    Season with salt and black pepper and toss in the chervil.

  • Method for sauce:

  • 1.

    Place the red wine, juniper, sage, rosemary, ginger and apple into a saucepan and bring to the boil.

  • 2.

    Turn the heat down and simmer until reduced by half.

  • 3.

    Remove the ginger and add the stock.

  • 4.

    Bring back to the boil and simmer until reduced by half again.

  • 5.

    Season with salt and black pepper, then whisk in the butter.

  • 6.

    Strain and keep warm until ready to serve.

  • To serve:

  • 1.

    Place the mushrooms in a pile on the centre of the serving plate.

  • 2.

    Cut the pork belly into 4 squares and place on top of the mushrooms.

  • 3.

    Place the tortellini around the mushrooms.

  • 4.

    Spoon the sauce over the tortellini and around the plate.

  • 5.

    Serve immediately.

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