DukesHill Ingredients
2 x 500g packs Dukeshill pork belly confit
Regular price
Regular price Sale price £19.99
Other ingredients
3 tbsp groundnut oil
1 onion, sliced into 4 thick rings
30g fresh root ginger, cut into matchsticks
1tbsp chilli flakes
400g can coconut milk
2-3 tbsp fish sauce
200g Cavolo Nero, stalks removed, sliced into 2.5cm pieces


Rated 5 stars by 1 users

I absolutely love this way of using our Pork Belly Confit. Cooking it in this spicy coconut based sauce with Cavolo Nero to serve on a bed of noodles or rice makes a great supper dish to serve your family or friends.
Category Dinner
Serving 6
Prep Time 15 minutes
Cook Time 35 minutes


  1. Step 1 Heat the oil in a large frying pan and sauté the onion and ginger over a medium heat for about 6 minutes until softened, then tip onto a plate and set aside.

  1. Step 2 Meanwhile, slice and prepare the pork confit. Cut into 2.5cm chunks and add to the pan to brown on all sides, about 10 minutes in total.

  1. Step 3 Return the onions and ginger to the pan, add the chilli flakes, fish sauce and coconut milk and simmer, uncovered, for 15 minutes until reduced by half.

  1. Step 4 Season with plenty of black pepper, add the Cavolo Nero, cover and cook for 5 minutes.

  1. Step 5 Serve with steamed rice or noodles.

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