Cut Charlotte potatoes into large cubes, blanch briefly, drain, and sauté in butter with a touch of garlic until golden.
Peel and core the red apples, slice into 1 cm pieces, and poach in a light syrup. Set aside.
Slice the black pudding into 2 mm thick rounds. Thinly slice the pork belly and remove the skin from the pudding slices.
Pan-fry the black pudding slices (2 x 15 ml portions) dry in a very hot pan until well-browned. Drain and similarly brown the pork belly slices.
Plate by arranging a dome of garlic potatoes in a circle at the top. Layer pork belly on top, then alternate pudding slices and pan-fried potatoes in a half-rosette below. Surround with port sauce, season with fresh ground pepper, and dust lightly with Chinese cinnamon.
Garnish with a bay leaf and rosemary sprig.
Hubert's Port Sauce:
Peel and finely chop the shallot. Melt in a little butter.
Deglaze with port and red wine, add brown sugar and nutmeg, and reduce to a glaze.
Add veal jus and reduce further.
Strain through cheesecloth.
Off the heat, whisk in remaining butter (monter au beurre). Season with salt and fresh ground pepper.
