Pork, Bacon and Ham Dishes


You can't beat British outdoor-reared pork for flavour and succulence - particularly when it is slow cooked.

Here I've used all sorts of cuts of fresh and cured pork in a variety of ways to show you just how versatile it can be. Whether you like a taste of Asia - like my gently braised Sweet and Sour Pork with pineapple and mixed vegetables or Yellow Pork and Sweetcorn Curry - or prefer something more British like my Stuffing-topped Rack of Pork, you'll find an abundance of recipes for every occasion to tempt your taste buds.


Tips for great slow-cooked pork, bacon and ham


Sweet and Sour Pork

This is a firm family favourite - tender pork, juicy pineapple and colourful shredded vegetables, flavoured with soy sauce, ginger and tomato. Served over noodles or rice, it makes a perfect meal any day of the week.

Serves 4

450 g/1 lb lean diced pork
300 g/11 oz/medium can of pineapple pieces in natural juice
90 ml/6 tbsp soy sauce
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
15 ml/1 tbsp tomato ketchup (catsup)
10 ml/2 tsp clear honey
2.5 ml/½ tsp ground ginger
30 ml/2 tbsp cornflour (cornstarch)
300 g/11 oz fresh or frozen shredded stir-fry vegetables with beansprouts


  1. Put everything except the stir-fry vegetables in the crock pot.
  2. Cover and cook on High for 2 hours or Low for 4 hours.
  3. Stir in the vegetables, cover and cook for a further 1 hour on High or 2 hours on Low.
  4. Serve over noodles or rice with extra soy sauce to sprinkle over, if liked.


Cook's Tip
If you're going out, you can add the vegetables at the beginning but the result won't have the slight crunchy texture.


Choucroute Garni

You can buy this in street markets in many parts of France and it is rich and delicious. It really benefits from long, slow cooking so is the ideal dish for your slow cooker. Normally it has big slabs of meat that are cut up at the end. But for this lazy version, you don't even have to do that!

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
15 ml/1 tbsp softened butter
700 g/1½ lb jar of sauerkraut, rinsed and drained
4 jumbo frankfurters
4 large belly pork slices, halved
100 g/4 oz smoked lardons (diced bacon)
1.5 ml/¼ tsp ground cloves
1 large bay leaf
120 ml/4 fl oz/½ cup dry white wine
120 ml/4 fl oz/½ cup boiling chicken stock
Salt and freshly ground black pepper
A little chopped fresh or frozen parsley to garnish


  1. Mix the onion with the butter in the crock pot. Add the sauerkraut and spread out. Arrange all the meats over, add the cloves and tuck in the bay leaf.
  2. Pour the wine and stock over and season well.
  3. Cover and cook on High for 4-5 hours or Low for 8-10 hours until everything is tender and the meat is colouring slightly.
  4. Discard the bay leaf and taste and re-season, if necessary. Sprinkle with parsley.
  5. Serve with plain boiled potatoes and mustard.


Cook's Tip
For large appetites, add extra pork slices.


Pork with Coriander and Wine

The proper way to roughly crush coriander seed is in a mortar with a pestle; however, it's easy enough in a small bowl with the end of a rolling pin or a well-washed bottle. You could use half the quantity of the ground spice, if you can't be bothered to do a little bit of crushing (it only takes a minute or two), but it won't have the same glorious fragrance.

Serves 4

700 g /1½ lb lean diced pork
200 ml/7 fl oz/scant 1 cup red wine
10 ml/2 tsp tomato purée (paste)
5 ml/1 tsp clear honey
Salt and freshly ground black pepper
10 ml/2 tsp coriander seeds, roughly crushed
2.5 ml/½ tsp dried oregano


  1. Put all the ingredients in the crock pot and stir well. Cover and cook on High for 4 hours or Low for 8 hours.
  2. Taste and re-season if necessary. Serve spooned over rice with a mixed salad.


Serving Tip
Top your mixed salad with olives and crumbled Feta cheese for an extra-special salad.


Braised Pork Chops in Tomato and Caper Sauce

Pork chops can often be disappointingly dry and tough. Slow cooking them in a tomato and caper sauce with fragrant rosemary gives them a fabulous flavour and renders them tender and succulent.

Serves 4

45 ml/3 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
4 large pork chops
400 g/14 oz/large can of chopped tomatoes
150 ml/¼ pt/2/3 cup red wine
60 ml/4 tbsp red wine vinegar
75 ml/5 tbsp water
5 ml/1 tsp caster (superfine) sugar
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
15 ml/1 tbsp chopped pickled capers
1.5 ml/¼ tsp crushed dried chillies (optional)
1 bay leaf
A sprig of fresh rosemary


  1. Mix the flour with a little salt and pepper in the crock pot. Add the chops and turn to coat completely. Lift them out.
  2. Add the tomatoes, wine, vinegar, water, sugar, garlic, capers and chillies, if using, to the crock pot. Stir well. Return the chops to the pot and push them well down into the mixture. Season again. Add the bay leaf and rosemary.
  3. Cover and cook on High for 4 hours or Low for 8 hours until the chops are really tender.
  4. Discard the bay leaf and rosemary, taste and re-season, if necessary.
  5. Serve with pasta or potato gnocchi.


Serving Tip
Any pasta will go well, but I like a robust shape, like farfalle or conchiglie.


Creamy Paprika Pork

This rich, creamy Hungarian dish is also good made with chicken or beef. Use sweet or hot paprika, whichever you prefer - I like the sweet one for this dish, but you may want something with a bit more bite.

Serves 4

15 ml/1 tbsp paprika
45 ml/3 tbsp plain (all-purpose) flour
700 g/1½ lb diced pork
15 ml/1 tbsp sunflower oil
A handful of frozen diced onion, or 1 fresh onion, chopped
300 ml/½ pt/1¼ cups boiling chicken stock
200 g/7 oz/1 small can of pimientos (sweet red peppers), drained and cut into strips
Salt and freshly ground black pepper
5 ml/1 tsp caster (superfine) sugar
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
15 ml/1 tbsp chopped fresh parsley to garnish


  1. Mix the paprika and flour, then toss the pork in the mixture and put in the crock pot.
  2. Mix the oil, onions and pimientos and stir in.
  3. Pour over the hot stock and season with a little salt and pepper and the sugar. Stir well.
  4. Cover and cook on High for 3-4 hours or Low for 6-8 hours until the meat is really tender.
  5. Stir in the soured cream, taste and re-season, if necessary. Garnish with the parsley.
  6. Serve on a bed of noodles, with a green salad.


Serving Tip
If you like sauerkraut, try serving it hot, sprinkled with caraway seeds, instead of the green salad.


Thai Red Pork Curry

This curry is simplicity itself to prepare. You can substitute chicken for the pork, or if you prefer beef, cook for an extra hour on High or 2 hours on Low.

Serves 4

400 ml/14 oz/1 large can of coconut milk
30 ml/2 tbsp Thai red curry paste
2 fat red chillies, seeded, if preferred, and cut into thin strips
5 ml/1 tsp palm or light brown sugar
2.5 ml/½ tsp salt
450 g/1 lb diced pork
30 ml/2 tbsp chopped fresh coriander (cilantro)


  1. Heat the coconut milk in a pan with the curry paste, chillies, sugar and salt until boiling.
  2. Spread out the pork in the crock pot and pour the sauce over.
  3. Cover and cook on High for 3 hours or Low for 6 hours until really tender.
  4. Serve spooned over rice noodles, sprinkled with the coriander.


Cook's Tip
This is also delicious with two large handfuls of large raw peeled prawns thrown in for the last 30 minutes' cooking until they have just turned pink. If using frozen prawns, make sure they are thawed and well drained before adding them to the crock pot.


Rich Liver Pâté and Apple Brandy

You can, of course, use ordinary brandy, but I just love Calvados from Normandy and use it in my cooking whenever I can. Adding a few dried apple rings offsets the richness of the liver and adds a subtle sweetness, but you can omit them if you don't have any.

Serves 6-8

100 g/4 oz/½ cup butter
450 g/1 lb sliced pigs' liver
6 rindless streaky bacon rashers (slices)
A good handful of frozen diced onion, or 1 fresh onion, chopped
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
8 dried apple rings
120 ml/4 fl oz/½ cup water
30 ml/2 tbsp Calvados
2.5 ml/½ tsp dried mixed herbs
Salt and freshly ground black pepper


  1. Put 50 g/2 oz/¼ cup of the butter in the crock pot with all the remaining ingredients, seasoning well.
  2. Cover and cook on High for 2 hours or Low for 4 hours until cooked through.
  3. Purée in a blender or food processor. Taste and re-season, if necessary, then turn into an attractive serving dish, level the surface and leave to cool.
  4. Melt the remaining butter and pour over the surface in a thin layer. Chill until firm.
  5. Serve with hot toast.


Serving Tip
This pâté is also good served with Melba toast.


Pork and Bean Hotpot

Pork and beans are a popular combination. Here I've used haricot beans with diced pork and teamed them with mixed root vegetables, tomatoes and herbs for a very simple but tasty dish.

Serves 4

350 g/12 oz lean diced pork
225 g/8 oz frozen casserole vegetables with celery
2 x 400 g/14 oz/large cans of haricot (navy) beans, drained
400 g/14 oz/1 large can of chopped tomatoes
15 ml/1 tbsp golden (light corn) syrup
2.5 ml/½ tsp dried chives
2.5 ml/½ tsp dried sage
Salt and freshly ground black pepper
A few extra dried chives to garnish


  1. Mix together all the ingredients except the chive garnish in the crock pot.
  2. Cover and cook on High for 4 hours or Low for 8 hours until everything is meltingly tender and bathed in sauce.
  3. Taste and re-season, if necessary. Spoon into warm bowls and sprinkle with chives.
  4. Serve with crusty bread.


Cook's Tip
You can use other beans if you prefer, such as cannellini or black-eyed.


Yellow Pork and Sweetcorn Curry

This is not an authentic Thai curry, just a creation of mine. I love the flavour of the yellow curry paste with pork. It is very simple to throw together, but the rich, fragrant end result will taste as if you've slaved over a hot stove for hours!

Serves 4-6

30 ml/2 tbsp Thai yellow curry paste
30 ml/2 tbsp dried onion flakes
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
10 ml/2 tsp grated galangal or root ginger from a jar
5 ml/1 tsp lemon grass from a jar (optional)
10 ml/2 tsp Thai fish sauce (nam pla)
15 ml/1 tbsp light brown sugar
400 ml/14 oz/large can of coconut milk
175 g/6 oz/1½ cups frozen sweetcorn
700 g/1½ lb diced pork
Salt and freshly ground black pepper
A few torn fresh coriander (cilantro) leaves to garnish


  1. Mix together everything except the pork, seasoning and coriander garnish in the crock pot until well blended. Stir in the pork and season lightly.
  2. Cover and cook on High for 4 hours or Low for 8 hours until really tender.
  3. Taste and re-season, if necessary, and sprinkle with torn coriander leaves.
  4. Serve spooned over rice noodles.


Serving Tip
You might also like to try this served with jasmine rice.


Ribs with a Tickle of Tabasco Sauce

Slow cooking the ribs makes them so meltingly tender that the meat simply falls off the bones when you eat them. Add as much Tabasco sauce as you dare, or do as I do and add just a few drops to cook, then extra when nibbling! Lining the pot prevents the ribs burning and makes cleaning easier. Use a large crock pot for these.

Serves 4

15 ml/1 tbsp sunflower oil
5 ml/1 tsp sesame oil
10 ml/2 tsp root ginger from a jar, or use freshly grated
45 ml/3 tbsp clear honey
10 ml/2 tsp Chinese five-spice powder
10 ml/2 tsp chopped garlic from a jar, or 1 large garlic clove, chopped
A few drops of Tabasco sauce
75 ml/5 tbsp soy sauce
900 g/2 lb Chinese short spare ribs


  1. Mix together everything except the ribs in a large dish. Add the ribs and turn to coat completely.
  2. Line the crock pot with non-stick baking parchment, making sure it comes up the sides of the pot. Arrange the ribs in the pot, bone-sides up. Spoon over the remaining marinade.
  3. Cover and cook on High for 4 hours or Low for 8 hours until meltingly tender, turning and rearranging once during cooking.
  4. Turn the ribs over in the cooking juices one last time, then lift out of the pot with tongs and serve hot with coleslaw and salad.


Serving Tip
Serve with a finger bowl and loads of paper napkins.


Stuffing-topped Rack of Pork

This delicious pot roast is perfect for Sunday lunch or dinner. You can try it with a lean belly pork joint, too, but make sure the rind has been removed before you put the stuffing on.

Serves 4-6

½ x 130 g/4½ oz packet of sage, onion and garlic stuffing mix
175 ml/6 fl oz/¾ cup boiling water
1 egg, beaten
Salt and freshly ground black pepper
1 skinless bone-in pork loin with 6 chops
225 g/8 oz frozen carrots
300 ml/½ pt /1¼ cups boiling pork or beef stock
15 ml/1 tbsp brandy (optional)
30 ml/2 tbsp cornflour (cornstarch)
30 ml/2 tbsp cold water


  1. Make up the stuffing mix with the boiling water, following the instructions on the packet, then stir in the beaten egg.
  2. Season the pork and put in the crock pot, skinned-side up. Press the stuffing all over the skinned side of the pork. Arrange the carrots around, pour the stock around and add the brandy, if using.
  3. Cover and cook on High for 3 hours or Low for 6 hours until tender.
  4. Carefully lift the pork out of the crock pot and put on a carving dish. Keep warm. Lift out the carrots with a draining spoon and keep warm.
  5. Blend the cornflour with the cold water and stir into the juices in the crock pot. Turn the pot to High, if on Low. Cover and leave while you dish up.
  6. Cut the meat into chops, keeping the stuffing pressed on the surface.
  7. Serve with the carrots, new potatoes, a green vegetable and the gravy.


Cook's Tip
If you like apple sauce with your pork, buy a jar of it instead of making your own, to save even more effort.


Gammon with Apple and Carrots

When you boil gammon in a pot, you can cook vegetables with it but there's lots of steam and loads of liquid; if you roast it in the oven, it can be dry and you have to cook the vegetables separately. In the slow cooker you get the best of both worlds - succulent, tender gammon and veggies - and no steam in your kitchen!

Serves 4-6

900 g/2 lb gammon joint, soaked, if necessary, according to the directions on the packet
450 g/1 lb washed baby potatoes
225 g/8 oz fresh or frozen baby carrots
25 g/1 oz dried apple rings
250 ml/8 fl oz/1 cup medium-sweet cider
150 ml/¼ pt/2/3 cup boiling water
1 bay leaf
45 ml/3 tbsp cornflour (cornstarch)
45 ml/3 tbsp cold water


  1. Put the meat in the crock pot, skin-side up. Arrange the potatoes, carrots and apple rings around the joint. Pour the cider and water around and add the bay leaf.
  2. Cover and cook on High for 4 hours or Low for 8 hours.
  3. Carefully lift the gammon out of the pot and transfer to a warm carving dish. Remove the apple rings, potatoes and carrots with a draining spoon and keep warm.
  4. Turn the pot up to High, if on Low. Blend the cornflour with the water and stir into the cooking juices. Taste and reseason, if necessary. Cover and leave to thicken while you carve the meat.
  5. Cut or pull off all the rind (it should come away easily). Cut the meat into fairly thick slices, then put on plates with the potatoes, carrots and apples. Spoon some of the thickened cooking juices over the meat and pour the remainder into a gravy boat.
  6. Serve with green beans, the remaining thickened cooking juices, mustard and redcurrant jelly.


Serving Tip
I like to try different mustards. Many are sweeter than the traditional English mustard, so if you find that too harsh, give a milder one a try.


Pork with Grilled Peppers

I like to serve this dish with lots of noodles, tossed in a little olive oil and a sprinkling of fennel or caraway seeds, and a crisp green salad. Rice would go equally well. You can use a small jar of pimientos (sweet red peppers), cut into strips, instead of the frozen peppers, if you prefer.

Serves 4

700 g/1½ lb lean diced pork
45 ml/3 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
15 ml/1 tbsp paprika
30 ml/2 tbsp dried onion flakes
2 good handfuls of frozen grilled (broiled) (bell) peppers
5 ml/1 tsp caster (superfine) sugar
300 ml/½ pt/1¼ cups boiling chicken stock
150 ml/¼ pt/2/3 cup crème fraîche
A little chopped fresh or frozen parsley to garnish


  1. Mix together everything except the stock, crème fraîche and parsley garnish in the crock pot.
  2. Stir in the stock, cover and cook on High for 3-4 hours or Low for 6-8 hours until the pork is tender and the sauce is thick.
  3. Stir in the crème fraîche and season to taste again. Sprinkle with parsley.
  4. Serve with egg noodles.


Cook's Tip
Frozen peppers make a great standby, as you can use them straight from the freezer.