Crisp pork belly with deep-fried quail’s eggs and brown sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly and fried eggs 1kg/2lb 4oz piece pork belly, skin removed and reserved 250ml/9fl oz white wine 100ml/ 3½ fl oz cider vinegar 1 bunch fresh thyme 1 bulb garlic 2 bay …

Grilled pork chop with crisp black pudding, cider sauce and greens

Try this great scrumpy cider and apple sauce with pork chops, greens and deep-fried black pudding. Ingredients For the cider sauce 25g/1oz unsalted butter 4 Bramley apples, peeled and cut into chunks 50g/1¾oz caster sugar …