Streaky Pork with Grated Marrow and Dill

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

The marrow and dill confection derives from a Hungarian dish called Tok Fozelek. It tastes fresh and has a little sharpness that partners the sweetness of belly pork very well.

The consistency of the marrow acts as a sauce as well as a vegetable.


  • ½ lb (675 g) belly pork
  • 5 lb (2.25


The marrow

  1. Peel the marrow and then cut it into matchstick-sized threads. If you have a vegetable mandoline or food processor attachment, then use it.
  2. Sprinkle the marrow with a teaspoonful of salt and leave it for half an hour. Squeeze out the brine which forms.
  3. Fry the onion and crushed garlic without colouring, in the lard. Add