Pork Belly, Scallop and Black Pudding,

Ingredients

Pork Belly
2 Scallops
Clonakilty Black Pudding
Sweet Apple Sauce
Sweet Tomato Sauce


Method

Slice the Pork Belly into squares about three inches wide.
Season with salt and pepper and dress with olive oil.
Fry at a high heat skin side down, turn after four minutes, cook for another three minutes.
Leave to rest.
Cut the Black Pudding into discs, fry on a medium high heat on both sides until crispy.
Fry the Scallop in butter, with a dressing of honey for a minute on both sides.

Apple sauce
Peel and chop up an apple add a small amount of water boil until soften, add a little sugar and finish with a little white wine vinegar.

Tomato Sauce
Blanch a tomato, remove skin, de-seed the tomato chop finely cook in a little white wine until soft, add sugar and vinegar to taste.

Plate up
Pork Belly first, then the scallop topped withe the black pudding. The sauce will be place on the side.