Asian Style Belly Pork with Steamed Langoustines and Carrots

Main courseServes 4

IMG_0060-2Add a gourmet twist to your dinner menu this weekend with this delicious take on surf and turf from Dan Shotton, Head Chef at 3 AA Rosette, multi award winning Yorebridge House Hotel, in the beautiful village of Bainbridge in the Yorkshire Dales.  For further information on this Yorkshire gem visit  


For the pork belly

500g of trim belly pork, skin on

1 sliced onion

2 chopped carrots

1 garlic clove

1 star anise

1 sprig of thyme

1 stick of lemon grass

1 red chilli

50g stem ginger

For the langoustine

2 per portion, can be bought from a local fish mongers prepped.

1 sprig coriander

2 sticks of lemongrass

For the carrot puree

400g of carrots

For the Pickled Carrots

50ml white wine vinegar

50ml water

50g caster sugar

1 star anise

1 pinch chilli flakes

1 sprig coriander

For the sauce

100ml good quality chicken stock (this can be found in most delis)

10ml sherry vinegar

10ml dark soy sauce

25ml squeezy honey


  1. For the pork belly, place all ingredients in an oven tray and cover with water.
  2. Cover the tray with tin foil and cook in the oven at 170˚ for 2 hours.
  3. When cooked remove pork from the tray and place in fridge to cool. Once cool, cut into portions.
  4. To re-heat, cook in the oven for 5 minutes at 180˚ on a medium heat or until skin is crispy and finish with butter and honey.
  5. Cook the langoustine in a bamboo steamer with lemon grass and coriander for 1 minute or until pink. (alternatively boil with lemon grass and coriander for 30 seconds)
  6. For the carrot puree boil 400g of carrots until soft, remove from water and blend with 25g butter until smooth and add salt to taste.
  7. For the Pickled Carrots bring all ingredients to the boil and add 2 bunches of cleaned baby carrots.
  8. Boil for 1 minute then remove from heat and leave to cool in the pickling liquor.
  9. For the sauce bring all ingredients to the boil
Serve garnished with coriander and spring onions.