1.2 kg pork belly (ribs removed), scored
2 bulbs of garlic, sliced in half horizontally
a few sprigs of thyme
750 ml dry cider or white wine
500 ml chicken stock
2 Bury black puddings, skinned and cut into 12 2cm slices
Pre-heat the oven to 160c
Season the pork belly generously with salt, pepper and olive oil.
Place the garlic in a roasting pan and the thyme on top of the garlic. Place the pork belly on top of the thyme. Pour 500 ml cider or wine around the pork. Cover with foil.
Cook the pork belly for 2 1/2 hours. When done, remove the pork and set aside to rest.
Deglaze the roasting pan with 250 ml cider and allow to reduce for around 3 minutes. Add the chicken stock and reduce the liquid by half. Sieve the sauce into a pan, making sure to press the garlic through the sieve as much as you can so the sauce is infused with the garlic. Set aside
Place the pork on a tray and place another tray on top of the pork belly. Press down on the top tray and place some weights (i.e. some cans from your pantry) on top of the tray to weigh it down. Refrigerate for at least 6 hours.
Pre-heat the oven to 240c.
Slice the belly of pork into 4 to 6 portions of smaller squares and cook for around 10 minutes until the skin crisps.
Fry off the black pudding slices for 2 minutes per side.
Season the scallops and add to a hot oiled pan for 90 seconds per side
While the pork is cooking, heat the gravy.
To serve, place the pork on a plate. Place 3 black pudding piece around the pork and top each with a cooked scallop.
Pour the gravy around the pork.
Serve with some apple mashed potatoes.