Pork belly and leek pie

Posted by Gary
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Pork belly and leek pie for Boxing Day dinner

Pork belly and leek pie with broccolini and asparagus

Pork belly and leek pie may sound odd for Boxing Day. I was looking back at some photographs of Boxing Day meals made from Christmas Day leftovers. I didn’t have any leftovers from Christmas Day lunch but I did have a hankering for a nice creamy and savoury pie.

I had a good Christmas Eve and Christmas day in food. You’ll see photographs in this week’s diary blog post at My Thoughts and Stuff.

Again I pre-cooked the pork belly in my Tupperware Microwave Radiation Pressure Cooker along with half a leek and half a brown onion.

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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.

Recipe

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Pork belly and leek pie for Boxing Day dinner
Prep Time
10 mins
Cook Time
40 mins
Faffing
10 mins
Total Time
50 mins
 
Pork belly and leek pie for Boxing Day dinner using my Tupperware Microwave Radiation Pressure Cooker and some puff pastry.
Course: Main Course
Cuisine: Australian
Keyword: Leek, Microwave Radiation, Pie, Pork belly, Pressure cooker
Servings: 1 Adult sapien
Calories: 500 kcal
Author: Gary Lum
Ingredients
The Pork Belly and Leek Pie
  • Puff pastry
  • Poppy seeds
  • Sesame seeds
  • Black pepper
  • Iodised salt
  • Leek
  • Pork belly
  • Potato and leek soup mix
  • Coon cheese
  • Brown onion
  • Chicken stock
  • Egg
The green stuff
  • Broccolini
  • Asparagus
Instructions
The pie bit
  1. Cut a rasher of pork belly into small pieces and slice half a leek and half an onion. Put it into the Microwave Radiation Pressure Cooker vessel along with a cup of chicken stock.
  2. Cook the pork belly, leek, and onion with steam under pressure in a microwave radiation oven for 10 minutes.
  3. Allow the internal pressure to reach atmospheric pressure at your altitude.
  4. Drain the pork belly, leek, and onion.
  5. Heat up the potato and leek soup to thicken it slightly.
  6. Transfer the soup to a jug and add a handful of grated Coon cheese and mix.
  7. Add in the drained pork belly, leek, and onion and mix.
  8. Thaw two sheets of puff pastry.
  9. Rub some butter on the entire internal surface of a heat safe pie dish.
  10. Line the internal surface of the pie dish with a sheet of puff pastry
  11. Pour in the pork belly and soup mix.
  12. Add some tomatoes and parsley.
  13. Beat and egg and egg wash the exposed puff pastry.
  14. Lay over the second sheet of puff pastry and egg wash.
  15. Crimp the edges with a fork.
  16. Sprinkle on some sesame seeds, poppy seeds, black pepper, and iodised salt.
  17. Cook at 250 °C/480 °F for 20 minutes.
  18. Apply more egg wash and cook for a further 10 minutes.
The Green bit
  1. In a fry pan add the broccolini and asparagus along with a little butter and olive oil.
  2. Put a lid on the frypan and turn on the hob.
  3. Cook until the green bits soft, but crispy. I don’t know how long this is. It’s a feeling you get when you do it.
Plating up bit
  1. Put the pie dish onto a plat and then put the asparagus and broccolini on top of the pie.
  2. Pierce the pastry and expose a tomato so you get a little red and green in the frame to make the photograph colourful.
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

  • Ingredients for pork belly and leek pie
  • Ingredients for pork belly and leek pie
  • Asparagus, broccolini, leek, onion, and pork belly
  • Asparagus, broccolini, leek, onion, and pork belly
  • Asparagus and broccolini
  • Potato and leek soup
  • Potato and leek soup with some cheese
  • Potato and leek soup with some cheese
  • Puff pastry
  • Steaming asparagus and broccolini with butter
  • Pork belly and leek pie getting ready for the oven
  • Pork belly and leek pie ready for the oven
  • Steaming asparagus and broccolini with butter
  • Pork belly and leek pie with broccolini and asparagus
  • Pork belly and leek pie with broccolini and asparagus
  • Pork belly and leek pie with broccolini and asparagus
  • Pork belly and leek pie with broccolini and asparagus

Questions and answers

I see you only used a small pork belly rasher. What’s happening with the rest of it?

It’s in the freezer waiting for further inspiration. It may well be served with some rice later in the week.

Was it nice and creamy?

Oh yes, it was lovely and creamy and salty. Just how I like my pie.

What’s with the green stuff?

Check out this tweet.

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Final thoughts

  • What did you eat on Boxing Day?
  • Do you have a light meal after Christmas Day?
  • Is Boxing day for leftovers?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

4 Responses

  2. You made your own pie. Very impressive and your pie dish seemed to be just about the right size. I like pies, and one of my go-tos is chicken and leek pie.

    I have been very good with my eating over this Christmas and Boxing Day. Been eating very clean – simple non-greasy stir fries and lots of veggies.

    Maybe you will whip up bacon fried rice later this week 😀

    Reply

    1. I thought about a chicken and leek pie but in the end the pork belly was calling to me 😃😃😃
      Well done you. I will begin my road to recovery after I’m back from Brisbane 😃

      Reply

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