Pork belly and quince with sage and black pudding stuffing, and borlotti bean ragout
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 2 onions, peeled and sliced 1cm thick
- 2 carrots, peeled and sliced 1cm thick
- 1 apple, quartered
- 3 cloves garlic
- 1 sprig thyme
- 1 sprig sage
- 1kg pork belly, skin scored well
- 500ml chicken stock
BLACK PUDDING STUFFING
- 50g butter
- 1 onion, finely diced
- 250g sausagemeat
- 4 slices Bread, cut into 1cm cubes
- 10 sage leaves, sliced
- 100g black pudding, cut into 1cm cubes
- (membrillo) 100g quince paste, cut into 1cm cubes
RAGOUT
- 50g butter
- 1 onion, finely diced
- 300g red chard, stalks chopped and leaves shredded
- 2 x 400g tins borlotti beans
- 3 tbsp sherry vinegar
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.