Recipe: Big Mick's Pork Chewits

Rating: 4.9 stars based on 2938 reviews


  • 440 grams trimmed pork shoulder
  • 300 grams very slightly trimmed smoked bacon joint
  • 6 heaped teaspoons chopped fresh sage
  • 2 heaped teaspoons chopped fresh thyme
  • 2 tablespoons of anchovy sauce.
  • 1 very heaped teaspoon English mustard
  • No salt


  • Keep meat very cold during mixing procedures.
  • Ensure stringy bits of fat and gristle are cut off meat and grind on coarse setting
  • Add herbs, mustard and anchovy. Mix well.
  • Grind again on medium setting.
  • Make up circles of hot water pastry to take meat and pop into muffin tin.
  • Add top pastry and make a hole.
  • Bake for 1 hour and 5minutes. Set oven to Gas Mark 7for first 15 minutes then Gas Mark 4 for the remaining time.
  • Allow to completely cool overnight then pour warmed, pre-prepared pork jelly into hole to completely fill all air gaps.
  • Allow to cool and set before eating.
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