Chef Ian Sullivan cures pork belly with brown sugar, salt and herbs overnight, smokes it for two hours and then braises it in pork stock with Madeira and herbs. Then he sears it to crisp the edges. He reduces the braising liquid to make a sauce.
He rolls basic pasta dough for ravioli and spreads it with ricotta flavored with salt, pepper, parsley and chives. He sets an egg yolk in the center, closes the pasta, cuts it out and boils it for two to three minutes, so the yolk is still runny.
He makes a sauce by folding Piave cheese into reduced cream. He plates the pork with two ravioli and garnishes with the two sauces and a salad of pea tendrils, baby arugula and watercress, dressed with lemon juice and olive oil.