Beat the chill with this winter warmer recipe from chef Stephen Gibson, co-owner of Dublin’s Pichet Restaurant

"This is a perfect lunchtime snack served with a pint of cider"- Stephen Gibson

Yield: Serves 4


  • 200g/7oz pork belly
  • 1 ham hock
  • 1 bay leaf
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 4 shallots
  • 1 Granny Smith apple, peeled and diced
  • 4 sage leaves
  • 8 x 20cm discs of puff pastry, frozen is suitable
  • 3 egg yolks, beaten
  • 100g/3.7oz lardons
  • 2 carrots
  • ½ turnip
  • ½ celeriac
  • 100ml /1/3cup chicken stock
  • 50ml / 1/4 cream
  • 1 teaspoon wholegrain mustard


  1. Season and oil the pork belly and cook slowly in the oven at 120ºC/gas mark ½ for four hours.
  2. Cook the ham hock in water with the bay leaf and roughly chopped carrots and onion for about three hours.
  3. Once the meat is cooked, in a large pot, sweat the shallots until soft and add the diced apple and sage. Cook for a further two minutes. Remove from the heat and add the flaked ham hock and pork belly. Mix together and season.
  4. Place four of the pastry discs on a floured table. Spoon a ball of the pork mix on top in the centre of each pastry disc. Place the remaining discs on top and seal the edges. Egg-wash the top of each pastry and mark the top with a sharp knife. Place in a hot oven at 200ºC/gas mark 6 until golden brown and the base is coloured – about 20 minutes.
  5. Dice the carrot, turnip, lardons and celeriac into 1cm cubes and cook in a frying pan until just soft.
  6. Make a chicken veloute by adding the cream to the chicken stock, bring to the boil and simmer until reduced by half. Add the mustard to the chicken velouté.
  7. Once cooked, place the pithivier on a warm plate. Garnish with the carrot, turnip and celeriac and drizzle the mustard velouté around the plate.

TIP: Have a tray preheated in the oven for the pies to ensure they crisp up on the bottom.

Describing itself as a modern take on a classic French bistro, Pichet was opened in July 2009 by chef Stephen Gibson and front of house team Nick and Denise Munier. In January 2010, the restaurant was awarded a Bib Gourmand by the prestigious Michelin Guide. Stephen’s style of cooking comes from his days working in London, Paris, Stockholm, Australia and New Zealand but always showcasing the very best of Irish produce. As well as co-owning Pichet, Stephen is now executive chef at the newly refurbished Café en Seine.

Click here for more pork recipes.