Kale with Sweet-and-Sour Pork Belly and Quince Purée

Succulent pork belly baked in a sweet-and-sour glaze, served with vibrant steamed kale and smooth quince purée.

Main Course High Protein Kale Pork Belly Quince

Estimated Nutrition

Calories

803.8

kcal / serving

3215.1 kcal total

Carbs

34.7g

per serving

138.8 g total

Fat

68.1g

per serving

272.4 g total

Protein

15.3g

per serving

61.2 g total

Cook Time

185

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

Fruits

Peeled and cut into 2cm wedges

150

Quince Purée

Meat

500

Pork Belly

All bones removed, skin removed or scored

NutsSeeds

pinch

Sea Salt

Sesame Seeds

Lightly toasted

Other

Honey

Acacia or Manuka

Vegetables

Ginger

Root, peeled and finely chopped

0.5

piece

Red Chilli

Deseeded and finely chopped

0.25

piece

Shallot

Finely chopped

280

Kale Leaves

Westland Winter or Red Curled variety

piece

Nero Di Toscana Kale Leaves

Method

Preheat the oven to 120°C.

Mix sauce ingredients in a casserole dish, add pork, and bake for 3 hours while basting every 20 minutes.

Rest the pork under foil and reduce the strained cooking juices in a saucepan until thick.

Boil 100ml water with butter and salt, then cook the kale covered for 4 minutes.

Serve sliced pork on a bed of kale and quince purée, garnished with toasted sesame seeds.