Ingredients:

• Paderis’ smoked pancetta
• 1 quince
• 8 dried figs
• 330ml red wine
• 100g sugar
• Pecan nuts
• Blue cheese
• Fresh thyme

Preparation of the Smoked Pork Belly:

1. Place the smoked pork belly into a cupcake tray to create small nests.
2. Bake in a preheated oven at 180°C (fan-assisted) for 15 minutes.

Preparation of the Fruits:

1. Dice the quince and dried figs into small cubes.
2. Place them in a bowl with the red wine and let them marinate for 15-20 minutes.

Caramelizing the Fruits:

1. In a pan, add the sugar and the red wine marinade.
2. Heat until the sugar dissolves.
3. Add the fruits and cook on low heat until they become caramelized.

Assembly:

1. Remove the smoked pork belly nests from the oven and allow them to cool slightly before removing them from the tray, ensuring they keep their shape.
2. Fill each nest with the caramelized fruit mixture.
3. Top with pecan nuts, crumbled blue cheese, and a sprinkle of fresh thyme.

Serving:

Serve the stuffed smoked pork belly nests warm and enjoy!

Watch the video: