As the nights draw in, this dish is guaranteed to warm the cockles this winter, courtesy of Tom Bew, group head chef at the Brewhouse & Kitchen, which has a branch in Dorchester.

His recipe guide for roasted pork belly with a haricot and butter bean cassoulet and wholegrain mustard mash is seasonal, comforting and works well with a glass of the bar’s speciality beer.

He explains: “Our roasted pork belly recipe is a favourite and hearty addition to our new Southbourne Brewhouse & Kitchen menu during the cooler months. Follow the recipe, take in some of my advice and you’ll find that it’s incredibly simple to prepare yourself!

Whilst pork belly has become increasingly popular in recent years it still represents value for money, meaning that this dish is a great option to try making at home. Keeping things straightforward, our mouthwatering pork belly is slowly roasted to ensure that it is not only flavoursome but nice and tender. Cooked through, you can also give it a nicely caramelised skin by finishing it under the grill if needed.

"To accompany the pork belly we create a rich cassoulet bean stew. Our cassoulet is made with haricot beans and butter beans. Quick, easy and hassle free, we recommend simply cooking your cassoulet in a large saucepan pot with onion, garlic and tomato.

In no time at all, you can create a homely dish that sings of comfort food as it fills your home with those bubbling stew smells.

Secondly, we dish up our succulent pork belly with a portion of delicious mustard mash. Try using wholegrain mustard, butter and cream in your next mash up. This will create an excellent and tangy mash that works incredibly well with the other elements of our taste bud tingling dish.

"Lastly, we wouldn’t be Brewhouse & Kitchen if we didn’t mention the style of beer that goes best with this dish.

I recommend an American Style Ale. We make our own variant, the Steamhouse in our Southbourne Brewhouse & Kitchen. It’s aromatic and hoppy, with loads of piney, grapefruity flavours that work incredibly well with this dish."

Roasted Pork Belly with a Haricot & Butterbean Cassoulet and Wholegrain Mustard Mash


1.5kg piece boneless pork belly, skin scored
1 lemon
1 tbsp. olive oil
Sea salt
For the Bean Cassoulet
2 tbsp oil
1 white onion, halved and thinly sliced
2 celery sticks, thinly chopped
3 cloves garlic, finely chopped to a puree
1 tbsp tomato puree
1 tsp smoked paprika
400g can of butter beans (drained)
400g can of haricot beans (drained)
400g can of chopped tomato
1 ½ tsp tabasco
3 tbsp. brown sauce
½ tsp salt and 1 tsp milled black pepper
For the Wholegrain Mustard Mash
800g maris piper potato, peeled and cut in half
90g salted butter
90ml double cream
2 tbsp milk
2 tbsp wholegrain mustard


For the Pork Belly
1. Rub the skin of the belly with plenty of sea salt and 1 tbsp of olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.
2. After this time, squeeze the lemon over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.
3. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins, to finish off the crackling.
4. Allow to rest for 10 minutes. Cut into chunks or slices and serve with the wholegrain mustard mash and bean cassoulet.

For the Bean Cassoulet
1. Heat oil in large saucepan over medium heat, sweat down onion and celery for 5 minutes then add garlic, tomato puree and smoked paprika, cook for further 2 minutes, stirring.
2. Add the drained beans, chopped tomatoes, tabasco, brown sauce and seasoning. Increase heat then simmer for 10 minutes, remove from heat.
3. Place lid on pan to keep cassoulet warm until ready to serve.
For the Wholegrain Mustard Mash
1. Cook the potatoes in salted boiling water until cooked through and soft.
2. Drain the potatoes in a cullender and place back in pan, mash the potatoes with the butter until there are no lumps.
3. Heat the cream and milk in a separate pan then add to the mash, beat together then mix in the mustard and season with sea salt if needed.
4. Place lid on pan to keep mash warm until ready to serve.

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