Pork belly and quince with sage and black pudding stuffing, and borlotti bean ragout

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.