Roast Pork Belly Recipe With Black Pudding Stuffing
Try our roast pork belly recipe. The fruity-meaty stuffing works well with pork belly, and the ragout is enriched with all the roasting pork juices
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Pan
- Fine-mesh sieve
- Baking sheet
- Mixing bowl
- Cutting board
- Measuring spoon
- Wooden spoon
- Stove
- Spoon
- Serving platter
- Tongs
- Stockpot
- Saucepan
- Oven mitt
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
- 300g red chard stalks chopped and leaves shredded
- 2 x 400g tins borlotti beans
- 3 tbsp sherry vinegar
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