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

Name: Pork belly and quince with sage and black pudding stuffing, and borlotti bean ragout
Total time: 4 h 40 min
Yield: 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; 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; 50g butter; 1 onion, finely diced; 300g red chard, stalks chopped and leaves shredded; 2 x 400g tins borlotti beans; 3 tbsp sherry vinegar

olivemagazine

Try this next-level take on roast pork belly. The fruity-meaty stuffing works really well with the pork, and the borlotti bean ragout, enriched with all the roasting juices, finishes it all off nicely

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

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

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

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.

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.

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.

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.

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.

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.

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