River Wissey Lovell Fuller

Crispy Pork & Potato Pie

May 2005

Another mouth watering recipe for your delictation

Crispy Pork & Potato Pie

Serves 4


450 g / 1 lb thin slices of belly pork

450 g / 1 lb onions

1 carrot, 1 parsnip, 1 stick celery

or 50 g / 2 oz mixed dried vegetables can be used

1 tomato (optional)

675 g to 900 g / 1 1/2 to 2 lb potatoes

1 large cooking apple

Salt and pepper

600 ml / 1 pint of good stock

50 g / 2 oz fresh wholemeal or white breadcrumbs

1 tablespoon mixed herbs

1 egg

1 tablespoon of milk


1. Remove rinds from pork slices

2. Peel onions and slice into rings

3. Scrub and finely slice carrot, parsnip and celery if used

4. Remove skin and seeds from tomato and chop it small

5. Peel potatoes and cut into slices

6. Peel and core apple and cut into rings

7. Line bottom of fairly shallow pie dish with half of the potatoes

8. Mix onion and apple rings together and lay them evenly on top of the potatoes

9. Mix the carrot and parsnip slices and lay these in the dish, or add mixed, dried vegetables

10. Add chopped tomato

11. Cover with rest of the potatoes

12. Season to taste with salt and pepper and sprinkle with a pinch of herbs. Pour over the stock

13. Mix rest of herbs with breadcrumbs

14. Beat egg with milk

15. Coat each pork slice with egg mixture and then with herb and breadcrumb mixture

16. Lay pork on top of potatoes

17. Cook in moderately hot oven, Gas 5, 375 degreesF, 190 degreesC, for 1/2 hour. Reduce temperature to low, Gas 2, 300 degreesF, 150 degreesC for 1 hour or until potatoes are cooked

The pork will be brown and crisp. The herbs and vegetables absorb the fatty taste which so many people dislike in belly pork

The Village Kitchen

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