Streaky Pork with Grated Marrow and Dill

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

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 kg) vegetable marrow
  • salt
  • 1 small onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 2 oz (50 g) lard
  • 1 small bunch ( oz/40 g) fresh dill
  • 1 oz (25 g) plain flour
  • 10 fl oz (300 ml) soured cream
  • 1 teaspoon malt vinegar
  • freshly ground black pepper


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 5 fl oz (150 ml) cold water and then the dill and marrow. Bring to the boil.
  4. Mix the flour and soured cream, then thicken the marrow with it. Let the thickened marrow boil gently for 10 minutes, taking care that it doesn’t stick to the pan and burn. Finish the marrow with a little vinegar and ground pepper. Check whether it needs salt. Keep warm.

The pork

  • Meanwhile, cut the pork into eight slices. Remove the rind. Sprinkle with salt and pepper, then grill until crisp on both sides, around half an hour.

To Complete

  • Spread a good portion of the marrow on each plate and place two slices of crisp pork on top.