2.5 kgboneless pork belly2 tspfinely chopped tarragon1 tbspfinely chopped flat-leaf parsley leaves1orange, finely grated rind only1clove of garlic, finely chopped1 tbspolive oil4quince, peeled and cut into wedges750 ml (3 cups)tawny port1½ tbspredcurrant jelly500 ml (2 cups)brown chicken stock (see note)
Lay pork belly skin-side-down on a workbench. Scatter over combined herbs, orange rind and garlic and season to taste with sea salt and ground black pepper. With the longest side horizontal to you and using two hands, roll pork belly into a tight roll. Tie at intervals using kitchen string and set aside.
Preheat oven to 170C. Heat olive oil in a flameproof roasting pan over medium heat, add quince and cook, turning occasionally, until starting to colour (2-3 minutes), add port and redcurrant jelly and cook until reduced by half, then add chicken stock and pork and roast, basting and turning regularly, until pork is deep golden (1 hour). Cover with aluminium foil and cook until pork is cooked through and tender (2 hours). Transfer pork and quince to a platter and keep warm, then reduce cooking liquid over high heat until reduced to a sauce consistency (4-5 minutes). Slice pork and serve with quince and drizzled with salsa di porto.
Note Brown chicken stock is made from roasted chicken bones, making a richer stock that’s deeper in colour, and is available from select butchers. Alternatively, make your own.