Phil Vickery's Belly Pork

Published Friday, 23 May 2014
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Phil Vickery cooks up a crisp succulent belly pork with crunch gherkin dressing in the This Morning kitchen, to go with his easy clotted cream and lemon curd mousse with shortbread.

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Preparation time
20 minutes
Cooking time
2 hours 15 minutes


  • 4 tbsp salt, roughly
  • 2 tsp ground black pepper
  • 2kg belly pork, boned but skin on
  • 6 cloves garlic really crushed well
  • 800mls roughly sunflower oil
  • 8 heaped tbsp mayonnaise
  • 6 large gherkins, finely chopped
  • ½ small onion, very finely chopped
  • 4 tbsp chopped parsley
  • juice ½ large lemon


  1. Rub the salt over the pork, add the crushed garlic and thyme, rub in well. Place the pork into a glass or porcelain dish, cover and leave overnight
  2. Following day, preheat the oven to 160°C, Gas Mark 3. Wash the salt off then place into a small deep baking tray, just big enough to fit the pork. Gently heat the oil and pour carefully pour over the pork, so its submerged.
  3. Cover and place the tray carefully into the oven to cook for about 2 hours or until a knife can pass through easily. The meat should be very soft, almost difficult top pick up, but not stringy and overcooked, Remove from oven and cool.
  4. Lift out the cooked pork, place onto a flat tray skin side down and cover with cling film. Press with another tray and chill well. When ready to cook, preheat the oven to 220°C gas 7. Cut the pork into 6-8 perfect squares, trim off any ragged edges.
  5. Place skin side down, into a hot, dry non-stick ovenproof frying pan and cook until the skin begins to crackle. Transfer to the oven and cook for 15 minutes until heated through. Meanwhile place the mayo, gherkins, onions and parsley together into a bowl and really mix well. Add lemon juice and plenty of ground black pepper.

Easy Clotted Cream & Lemon Curd Mousse with Shortbread


  • 1 x 300g tub full fat soft cheese
  • 397g can condensed milk
  • 1 x 200g tub Rodda's clotted cream
  • 150g good quality lemon curd
  • finely grated zest and juice of 4 lemons
  • finely grated zest and juice of 2 large limes
  • sherbert if you can get some


  1. Whisk the cream cheese, condensed milk, and clotted cream together until thick and very creamy. The longer you whisk the cream cheese and milk for, the lighter the mousse will be.
  2. Add the lemon curd, juices and zests and whip for a few seconds only as the mixture will tighten very quickly.
  3. The reaction of the acid mixing with the creams thickens extremely quickly, so take care.
  4. Immediately spoon into small dishes or a large trifle bowl, then chill until set, best overnight.
  5. To serve, spoon the mousse into bowls or eat from individual moulds, drizzle over a little melted bitter chocolate and serve shortbread separately.
© UTV News
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