This Confit Pork Belly stuffed with Black Pudding recipe maybe a couple of days in preparation but it is worth the time and effort. Created by Graham Campbell, the youngest person in Scotland to receive a Michelin Star [age of twenty-five], the dish is simply a celebration of the marriage of Pork and Black Pudding!
To Serve: Add a spoonful of purée to each plate and top with a bed of cabbage. Add two rounds of the pork belly per portion and finish with a large spoonful of mash potato, a couple of crackling squares and a drizzle of the cider jus. Serve immediately.
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