Pork belly and quinoa ragout

500g braised pork belly 1 large shallots, finely diced 2 garlic cloves, minced 2 Tbsp thyme leaves

50ml roast chicken jus

20ml sherry vinegar

20g chives, very finely sliced 150g cooked red quinoa sea salt

To finish

New Zealand spinach leaves crispy Brussels sprout leaves chestnut crisps

Method

In a mediumsized saucepot, sweat the shallots and garlic until translucent. Add the chopped herbs and reserved braised pork belly. Mix well with a wooden spoon. The pork belly should break apart once it starts to warm up. Add the roast chicken jus and mix well. The jus should bind the meat. Add more if necessary. Remove from the heat and add the sherry vinegar.

The vinegar should cut through the richness of the meat. Mix in the chives and red quinoa. Season to taste with sea salt.

To finish

Place a mound of the pork belly and red quinoa ragout in the bottom of each deep sided bowl plate. Place 5 small pickled apple balls on top of the ragout. Scatter the crispy Brussels sprout leaves, chestnut crisps and pickled apple discs around the pickled apple balls. Garnish with the New Zealand spinach leaves.