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

Directions

• Preheat the oven to 120C/100C Fan/Gas ½.
• For the pork belly
• in a medium lidded casserole
• mix all the ingredients except the pork. Add the belly and baste with the sauce. Bake for 3 hours
• basting with the sauce every 20 minutes. When cooked
• the pork will be firm but offer a little resistance when a knife is inserted. Lift the pork out of the casserole and set aside to rest
• loosely covered with foil.
• Strain the cooking juices into a saucepan over a high heat and bring to the boil. Reduce the volume of liquid by half so it thickly coats the back of a spoon. Remove from the heat and reserve.
• For the kale
• in a large lidded saucepan
• mix together 100ml/3½fl oz water
• the butter and salt and bring to the boil. Add both varieties of kale and cook
• covered with a lid
• for 3–4 minutes
• until barely cooked but still retaining a bit of bite and their wonderful colour. Drain well.
• To serve
• spread a spoonful of the quince purée in the centre of each plate. Add the kale
• then slice the pork belly and divide between the plates. Finish with a little more purée and scatter over the sesame seeds.