Recipe by Nick O’Halloran at Figurati

Method

Pork belly

1. Season & place belly in a deep roasting tray, fill with water halfway up the belly, oil the skin and salt generously, put in oven at 200°c for 20 mins.
2. Lower oven to 150°c cover with foil, cook for 3-3½ hours, remove belly and press between two trays.
3. Retain cooking liquor for the sauce.

Pig cheeks

1. Season the cheeks and seal in a hot frying pan
2. Add mirepoix of veg and deglaze with red wine
3. Transfer to a deep tray, cover with cold water & cook in the oven at 150°c for approx 2-3 hours.   

Potato cake

1. Bake the potato in a hot oven until soft
2. Scope out the potato from its skin and pass it through a potato ricer
3. Add the black pudding and season well.
4. Weigh into 50g balls and shape into a ring. Panne the cakes

Carrot puree

1. Cover carrots with water, bring to the boil and cook until soft
2. Strain from liquid and place into a food processor, add butter and puree until smooth.
3. Pass through a fine sieve and season

For the sauce

1. Add the cider, the pork cooking juices and the chicken stock to a saucepan and reduce.

To Serve

1. Portion the pork belly, season the pork fillet and seal in a pan on all sides, cook in the oven at 180°c for approx 6-7 mins then rest.
2. Put the cheeks in the cider sauce.
3. Deep fry the potato cake and saute the spinach in butter.
4. Trim the fillet and portion it into four, and assemble the plate.