Chef’s Recipe – Philip Wigham, Café Lilli

In every issue of Tees Life, a guest chef will bring you the ingredients and method of cooking and serving a recommended dish.

Philip Wigham, head chef at Cafe Lilli in Norton, describes how to make crispy belly pork and black pudding bon-bon with apple slaw, pancetta and pea puree in cider sauce, to serve four people…


Ingredients: 1kg skin on pork belly, c carrots, 2 celery sticks, 2 white onions, 2 sprigs of thyme, 2 bay leaves, 500ml cider.

Method: Dice all vegetables and add to a tray, placing the pork belly on top. Add herbs before pouring cider over the pork, top up with water until covered. Place a sheet of parchment paper over the pork then foil over the tray. Roast at 160°C for three hours. After cooking, remove pork from the tray and leave to cool. Pour cooking stock through a sieve and leave to cool, then remove excess fat from the top of the stock, place in a pan and reduce. When pork belly is cooked, cut in to a rectangular shape. Heat a frying pan and place the pork, skin side down, and fry on medium heat, adding black pudding bon-bon, fry again until golden. Finish the pork in the oven at 180°C until crispy.


Ingredients: 200g black pudding, 100g bread crumbs, 1 egg, 20ml milk, 100g plain flour.

Method: Roll bl;ack pudding into a ball, shape then flour. Whisk the egg and milk together, add black pudding then place in bread crumbs.


Ingredients: 2 eating apples, ½ white cabbage, 2 carrots, 3tbl spoons wayonnaise.

Method: Grate apples, onion, white cabbage, add mayonnaise and season with salt and pepper to taste.

Plate up…

Serve with peas, mixed salad and decorate with pea puree. Place the apple slaw into a separate jar or small bowl.