Champ and Pork Bellies

When the weather is 'orrible then champ is traditional Irish recipe and is a really good comfort food. It can be served with all sorts of fish and meats, but in this meal we cooked it with Pork Bellies

Champ for 2

  • 600 g Potatoes
  • 60g Scallions(Spring Onions)
  • Milk

Pork Bellies in Onion Gravy

  • 4 Pork Bellies
  • Oil
  • 1 medium onion finely chopped
  • 1 gluten free stock cube
  • 1 clove garlic
  • black pepper
  • Cornflour to thicken gravy


For the Pork Bellies, brown the meat for a few minutes, making sure that you keep all the meat juices. In your main pot, finely chop some one onion. Add the gluten free stock cube, garlic and black pepper. Cook the onions until they have gone transparent. Add the pork bellies and add all of the meat juices along with some water, so that the bellies are just covered by water. Cook the bellies for one to two hours. At the end of cooking, take out the pork bellies and thicken the gravy with cornflour.

For the Champ, cook the potatoes in the normal way. In the mean time chop up the scallions and cover them with milk. Warm the milk and leave the onions in the milk while the potatoes cook. Once the potatoes are cooked, add butter and some of the onion flavoured milk to the potatoes to create a mash. Take out the slightly cooked scallions and add these to the mash so that the scallions are distributed evenly throughout the dish

Top Tip

With any leftover champ, fry it the next day and serve with a little bit of bacon to make a great breakfast

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