Trio of Pork Belly by Killian O'Donohoe

Published on: 12th July 2018 @ 12:43 PM

Killian O'Donoghue, head chef at the Boyne Valley Hotel has created this fantastic trio of pork belly using ingredients from throughout the Boyne Valley. The pork belly and pork fillet from the Whole Hogg's as well as locally sourced garlic from Drummond House and black pudding cooked in Newgrange Gold smokey rapeseed oil, make this trio of pork a must-make recipe.


1kg of the Whole Hogg's Pork Belly, skin on (bored and scored)

1kg of the Whole Hogg's Pork Fillet

50g Stick of Black Pudding

1 Onion

½ Leek

4 x Drummond House Garlic bulbs

½ Bunch Thyme

2 tsp of Newgrange Smokey Oil



Pork Belly

  • Rub salt into the skin of the pork belly. Place in the fridge overnight. In the morning, wash off the salt with cold water

  • Place the vegetables, garlic & thyme in a roasting tray with the pork on top and roast at 150°C until the pork is tender

  • When tender turn the oven up to 220°C and cook for 30 minutes to allow the skin to crisp up

Pork Fillet

  • Trim the pork of any sinew
  • In a large frying pan heat the oil, season the pork fillets and brown all over in frying pan. Then place in a preheated oven at 180°C for 10–15 minutes

  • Take out and rest

Black Pudding

  • Heat frying pan with 1 tsp of Newgrange oil, fry black pudding on both sides for one minute

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