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. It appears to have been revised for the Autumn, now being served with Pickled White Cabbage and an Apple & Mustard Sauce. Either way is fine by us!
I've eaten Stephen's food for many years and I think his dishes at The Hardwick are outstanding
Arrange the salad on the plate placing a couple of rectangles of the pork belly & black pudding on top. Add a spoonful of the apple purée to the side of the plate.
What's your Verdict?