Kale with sweet-and-sour pork belly and quince pureé

The variety of kale we have been growing in the garden at Kew, called Westland Winter, has absolutely amazing flavour. I’ve cooked it very quickly and simply to retain its powerhouse of nutrients; it’s a perfect partner to the succulent, gently spiced pork belly.

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For the pork belly

  • 70g/2½oz acacia or Manuka honey
  • 50g/1¾oz tomato ketchup
  • 2 tbsp light soy sauce
  • 4 tsp rice wine vinegar
  • 10g root ginger, peeled and finely chopped
  • ½ red chilli, deseeded and finely chopped
  • ¼ shallot, finely chopped
  • 75g/2½oz quince (about ¼ large quince), peeled and cut into 2cm/¾in wedges
  • 500g/1lb 2oz pork belly, all bones removed, skin removed or scored

For the kale

  • 20g/¾oz butter
  • pinch sea salt
  • 280g/9¾oz Westland Winter or Red Curled kale leaves
  • 8 Nero di Toscana kale leaves

To serve