Dan Doherty’s pork belly and quince with sage and black pudding stuffing, and borlotti bean ragout
This is Dan Dohery's take on class roast pork belly. The fruity-meaty stuffing works really well, and the borlotti bean ragout, enriched with all the roasting juices, finishes it all off nicely.
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1 h 20 mins serves 4
3 h 30 mins serves 4