How To Make Bread-Crumbed Pork Belly With Black Pudding
British Food Fortnight is underway, and that means it’s time to celebrate Welsh Food Fortnight too!
In this video, Michelin star winning chef Stephen Terry ( who has worked under top chefs Marco Pierre White and Michel Roux) shows you how to make bread-crumbed pork belly with black pudding.
The pork is from N S James and seasoned with Anglesey Sea Salt from Halen Môn, both True Taste award winning producers.
Now in its seventh year, the True Taste awards scheme is managed by The Welsh Assembly Government and recognises quality, innovation and excellence in the Welsh food and drink industry with more than 900 products and services judged each year.
In this short step-by-step demonstration Stephen will show you just how easy it is to create a beautiful and delicious dish using only the very best Welsh produce.
Stephen Terry is chef-proprietor of True Taste of Wales award winning pub-restaurant The Hardwick, in Abergavenny.