A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry which featured on the menu of his Abergavenny restaurant earlier in the year.
Confit Pork Belly Stuffed with Black Pudding by Graham Campbell, the youngest person in Scotland to receive a Michelin star [age of twenty-five], is simply a celebration of the marriage of Pork and Black Pudding!
This recipe for Pork, Black Pudding and Apple Pie by Vanesther Rees, food blogger, makes the most of the leftovers from a Sunday Roast with the addition of black pudding!
If you have not had your black pudding fix for breakfast then here is a roast variation to try. You could make the stuffing as a side dish for your standard chicken or pork roast dinner.
Pork, Apple & Black Pudding – what’s not to like? James Martin shares another classic combination, this time from his BBC show ‘Food Map of Britain’, showcasing Lincolnshire Pork.
“Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?” – Well it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.
This recipe, by Emily Watkins, is a fabulous twist on one of our classic dishes. Using hot suet pastry, a slow-cooked aromatic sage & onion puree and served with homemade crackling this is a fantastic dinner party dish.