Fancy trying out pig’s fry? Check out our recipe and taste test

Pig's fry
Pig's fry

Dawson’s butchers in Boston recommends pig’s fry, a traditional Lincolnshire speciality, so we gave it a try.

James Waller-Davies rustle some up with a recipe and tried it out on the team at The’s how he got on...

The ingredients

The ingredients

The dish contains a variety of pork cuts, both meat and offal. A good butcher will ask you how you have it, so don’t think you have to have certain pieces if you don’t fancy them.

You will have a choice from liver, kidney, heart, shoulder pork, belly pork, spleen, lights and sweetbreads. Just ask for the bits you’re more comfortable with - but some of the more unusual bits are for some diners the most tasty.

The Standard’s Pig’s Fry in cider casserole


Pigs fry Duncan Browne

Pigs fry Duncan Browne

- Lincolnshire pig’s fry (about 8oz, 225g per person)

- 2 medium onions, chopped

- 3 cloves of garlic, chopped

- 1 bottle of dry cider

- sage and parsley

- 1 tablespoon plain flour

- salt and pepper for seasoning


1. Chop the pig’s fry into mouth-sized pieces. Fry for 5 minutes in an ovenproof casserole dish until browned.

2. Add the chopped onions and soften with the meat. Add the garlic when the onion is soft.

3. Add 1 tablespoon of plain flour and stir in well.

4. Add 1 bottle of dry cider and mix in well.

5. Add seasoning and herbs.

6. If needed, add a little water to ensure meat is covered.

7. Cook with a lid on in over on 180C for 1 hour, or until shoulder and belly cuts are soft.

8. Check after 30 minutes. Add a little more water if dish is starting to dry out.

9. Adjust sauce by cooking for last 5 minutes on the hob. Either reduce or add more water as needed.

10. Serve with potatoes and seasonal veg.

How did it go down in the Standard office?

Andrew Brookes, Deputy Editor: “I have eaten offal before but some bits of this dish . such as the lights, were surprisingly tasty. I thought it was going to be fattier and chewier than it actually was. The lights were a lot more delicate than I expected. It was nice with the cider. Overall, it was very tasty.”

Warren Moody, Page Designer: “I’ve eaten a Spanish version of this with similar ingredients, but this is the first time I’ve eaten the local Lincolnshire dish. The cider gave a good flavour. I think if you think about how it tastes rather than exactly what’s in it, then you’ll be surprised how good it is.”

Duncan Browne, Sports Editor: “Looking at the dish I was reminded of the Indiana Jones’ film with the chilled monkey brains. But after two mouthfuls I was won over. It was delicious.”