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Chad Byrne Pork Pie
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Belly of Pork With Apple Purée Recipe by Chef Chad Byrne at The Brehon

This Belly of Pork recipe with apple puree, crackling and Jack McCarthy pudding was created by Chef Chad Byrne at The Brehon Hotel. It’s the perfect warming dinner dish.


Pork Belly

– 5oog Pork Belly
– Bunch of thyme
– 1 carrot, chopped
– 1 head celery, chopped
– 3 juniper berries
– Zest of 1 orange
– 2 star anise
– 1 brown cardamom, crushed
– Pork stock/chicken stock, to cover
– 20mls Chardonnay vinegar
– Jack McCarthy’s black pudding
– Dollp of sour cream
– Raw apple slices

Apple Sauce

– 2 Granny Smith Apples
– 1/2 lime, zested
– 1/2 cup of water


Pork Belly

1. Brine your pork belly. If pre-orderding, ask your butcher to brine for you. Alternatively, bring in a solution of 200g salt and 1 litre water.
2. Boil it up with any seasoning you like. Let it go cold and add meat. Leave overnight, it’s not a necessity but will make your pork more juicy.
3. Take out pork from brine. Add to pot with veggies and spices, pour over stock and add vinegar and simmer in a dutch oven for 2 hours.
4. When cold, take out pork and press between two weights so it is even and flat in shape. Leave to chill in fridge until needed.
5. Strain poaching liquor and keep for another use – a broth or ramen dish would be perfect for it.
6. When pork is cold, take of the layer of skin and scrape any blubber away. Leave to dehydrate or dry for 12 hours.
7. When it’s firm and dry, deep fry and you will have amazing crackling, proper bacon fries so to speak. They will puff up like prawn crackers.
8. Seal the pork in a hot pan and glaze with a gastric mix of melted half sugar and vinegar.

Apple Sauce

1. Chop apples, cover and microwave in a plastic container for 2 minutes and blitz it up.
2. Simply spoon the apple sauce on the plate and place the pork on top. Add crackling and fry the black pudding.

Belly of Pork Chad Byrne


Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.

Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.

Chad Byrne
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