3957

Dan Doherty’s pork belly and quince with sage and black pudding stuffing, and borlotti bean ragout

  • serves 4

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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Ingredients

  • onions 2, peeled and sliced 1cm thick
  • carrots 2, peeled and sliced 1cm thick
  • apple 1, quartered
  • garlic 3 cloves
  • thyme 1 sprig
  • sage 1 sprig
  • pork belly 1kg, skin scored well
  • chicken stock 500ml
  • butter 50g
  • onion 1, finely diced
  • sausagemeat 250g
  • Bread 4 slices, cut into 1cm cubes
  • sage leaves 10, sliced
  • black pudding 100g, cut into 1cm cubes
  • quince paste (membrillo) 100g, cut into 1cm cubes
  • butter 50g
  • onion 1, finely diced
  • red chard 300g, stalks chopped and leaves shredded
  • borlotti beans 2 x 400g tins
  • sherry vinegar 3 tbsp

Method

  • Step 1

    Heat the oven to 140C/fan 120C/gas 1. Scatter the vegetables, apple, garlic and herbs into a roasting tin. Season the pork belly skin all over with salt and pepper, and sit it on top of the veg. Put in the oven and cook for 3 hours.

  • Step 2

    Remove from the oven and insert a knife: the meat should give and be really tender. Take the pork out of the tin and tip the veg and any juices into a pan, then add the chicken stock and bring to a boil. Simmer for a few minutes, then sieve. Keep the sieved juice for later and discard the veg.

  • Step 3

    Turn up the oven to 220C/fan 200C/gas 7. Put the pork back in the roasting tin and cook for around 25 minutes to crisp up the crackling. (Depending on your oven, it may take a little less or more time, so do keep an eye on it.) Remove from the oven and allow to rest.

  • Step 4

    To make the stuffing, turn the oven down to 180C/fan 160C/gas 4. Melt the butter in a pan and cook the onions for approximately 5 minutes until soft with no colour. Season, add the diced bread and sage, and stir through. Transfer to a bowl and cool, then add the rest of the ingredients and mix together well. Spread out evenly in a small oiled baking tray and bake for 30 minutes.

  • Step 5

    To make the ragout, melt the butter and add the onion. Cook for approximately 5 minutes, until soft with no colour. Add the chard to the pan, and continue to cook for a further 5 minutes, until the leaves are wilted. Add the beans and the reserved liquid from the pork, bring to the boil and reduce the heat to a simmer. 

  • Step 6

    After 10 minutes or so, the stock will have reduced a little and thickened. Add the vinegar, and stir through. Carve the meat and serve alongside the stuffing and the ragout.

Nutritional Information

  • Kcals 235
  • Carbs 68.1g
  • Protein 69.1g
  • Fat 72.8g
  • Salt 3.1g
  • Saturates 31.8g
  • Fibre 15.4g
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