Crispy lamb belly with chilli cabbage and harissa potatoes

An excellent choice for a Sunday lunch alternative or a dinner with friends. The pork belly is slow roasted at a low temperature and then deep-fried to achieve a delightful crispiness.

Matt Tebbutt recipe

Preparation time

Cooking time
over 2 hours

Serves 4

By Anna Haugh
From Saturday Kitchen


For the lamb belly

  • 300g/10½oz thickest lamb belly cut
  • 5g salt, plus extra for seasoning
  • 2 garlic cloves, chopped
  • 1 tbsp cumin seeds
  • 900ml/1½ pints chicken stock
  • 1 fresh red chilli, chopped
  • 2 tbsp Dijon mustard
  • 100g/3½oz plain flour mixed with 50ml/2fl oz water
  • 2 free-range eggs, beaten
  • 100g/3½oz panko breadcrumbs

For the potatoes

  • 200g/7oz baby potatoes, scrubbed
  • 1 tbsp cumin seeds
  • pinch black pepper
  • 100g/3½oz lamb fat (see lamb method below)
  • 2 garlic cloves, thinly sliced
  • 100ml/3½fl oz vegetable oil
  • 1 red chilli, sliced
  • 20ml/¾fl oz extra virgin olive oil
  • 1 tsp harissa paste
  • 2 tbsp cream cheese

For the cabbage

  • 1 hispi cabbage, cut into quarters
  • pinch salt
  • 1 fresh red chilli, sliced
  • 50ml/2fl oz white wine vinegar
  • 20g/¾oz runny honey
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