BBC Food - Recipes - Kale with sweet-and-sour pork belly and quince pureé

Ingredients

• 70g/2½oz acacia or Manuka honey
• 50g/1¾oz tomato ketchup
• 2 tbsp light soy sauce
• 4 tsp rice wine vinegar
• 10g root ginger , peeled and finely chopped
• ½ red chilli , deseeded and finely chopped
• ¼ shallot , finely chopped
• 75g/2½oz quince (about ¼ large quince ), peeled and cut into 2cm/¾in wedges
• 500g/1lb 2oz pork belly , all bones removed, skin removed or scored
• 20g/¾oz butter
• pinch sea salt
• 280g/9¾oz Westland Winter or Red Curled kale leaves
• 8 Nero di Toscana kale leaves
• 150g/5½oz quince purée
• 1 tbsp sesame seeds , lightly toasted