For the pork belly, preheat the oven to 140C/275F/Gas 1.
Place the pork belly into a large roasting tray and add enough water to reach half-way up the sides of the pork. Cut out a rectangle of greaseproof paper the size of the pork belly and cover the pork belly with it. Cover the roasting tray with a double layer of aluminium foil, sealing well.
Transfer the pork belly to the oven and cook for eight hours, or until tender and falling apart.
When the pork belly is cooked, carefully remove it from the cooking liquid and set aside to cool slightly, fat-side facing upwards. (Reserve the cooking liquid.)
When the pork belly is cool enough to handle, remove the skin and soft, underbelly fat. Discard the skin and reserve the fat in a large mixing bowl.
Pick the pork belly meat from the bones and sinew.
Add the pork belly meat to the underbelly fat and mix until well combined (this will keep it moist when you reheat it).
Arrange one third of the black pudding slices side-by-side on a baking tray. Add a 1cm/½in layer of pork belly meat (or half of the pork meat). Top with another layer of black pudding, followed by the remaining pork meat and finish with a layer of black pudding. Repeat the layering process until all of the black pudding and pork belly meat have been used up and the layers are 4cm/1¾in thick.
Wrap cling film tightly around the baking tray and black pudding and pork belly layers, then chill in the fridge for at least four hours, or until set.
When the black pudding and pork belly layers have set, remove from cling film and cut into 7.5cm x 3.5cm/3in x 1½in rectangles.
Preheat the oven to 160C/325F/Gas 3.
Sprinkle the flour and breadcrumbs onto two separate plates. Beat the eggs in a bowl. Dredge each rectangle of pork and black pudding first in the flour, then dip them in the egg, then finally roll them in the breadcrumbs until coated.
Heat a third of the rapeseed oil in a frying pan over a medium heat. Add the black pudding and pork belly rectangles, in batches, and fry for 4-5 minutes on each side, or until crisp and golden-brown. Remove from the pan using a slotted spoon and transfer to a baking tray. Repeat the process using another third of the rapeseed oil and the remaining black pudding and pork belly rectangles.
Transfer the fried black pudding and pork belly rectangles to the oven and continue to cook for 4-5 minutes, or until heated through.
Meanwhile, for the apple purée, heat the apples and sugar in a pan over a medium heat until the sugar has dissolved. Continue to cook, stirring regularly, until the fruit has broken down to a purée.
Remove from the heat and set aside to cool. Once cooled, stir in about one tablespoon of English mustard, or to taste. Chill in the fridge until needed.
For the broad beans, scallops and fennel, just before serving, boil the beans in salted water for 2-3 minutes, or until just tender.
Heat the remaining rapeseed oil in a separate frying pan over a medium to high heat. Add the scallops and fry for 1-2 minutes on each side, or until just cooked through.
For the dressing, whisk together the olive oil and lemon juice until well combined.
Drain the fennel, pat dry and drizzle over the dressing.
To serve, slice each portion of belly pork and black pudding in half lengthways. Place two halves onto each of eight serving plates. Spoon a dollop of the apple purée on top of each serving. Pile some of the dressed fennel between each half of pork belly and arrange two scallops on top. Sprinkle the broad beans around the edge of each plate. Garnish the plate with the lemon quarters and the rocket leaves.
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