Ahh, January. A time of wind, freezing rain, a bit of snow, and dead Christmas trees littering the pavement. But who says it’s can’t be a cheerful time? Grant Carnegie, our fearless leader, tried this recipe from our friends at the Castleton Farm Shop up in Aberdeenshire. It is divine – comfort food at its best. Give it a whirl yourself and send us pictures of the result!

1Kg Pork Belly
1pt apple Juice
3 x teaspoon Cinnamon
4oz dark brown sugar
Balsamic vinegar
1 x bottle Scotch Whisky Sauce


  • Place bellies in roasting tin in a puddle of apple juice.
  • Sprinkle with brown sugar and cinnamon.
  • Cover and put in oven at 160C for about 2 hours.
  • Take out and cool.
  • Remove skin (this can be used to make crackling).
  • Cut with the grain of the pork as finely as possible and pull apart into shreds with a knife and fork.
  • Place in fresh roasting tin and add 3-5 tablespoons of balsamic vinegar and a bottle of the Whisky Sauce Company Whisky Sauce.
  • Cover and place back in oven at 170C for about 45 minutes until piping hot.
  • Serve with warm ciabatta or baguette.

Check back with us next week for some great dinner ideas for Burns Night. Haste ye back!

Edinburgh Cannon
Start 2015 off with a bang.

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