Use a ceramic oven baking tray and add thinly sliced citrus like lemon, orange and blood orange and place on the bottom of the baking tray. Squeeze the slices slightly to release some juice. Sprinkle with 250 ml limoncello or lemon cordial. Use a 1.5 kg pork belly with skin and bone in. Score the skin of the pork with a sharp knife, do not cut too deep and into the meat. Sprinkle with coarse salt and generously rub salt into the cuts of fat. Press belly with skin showing upwards onto citrus layers and marinate overnight. Do not turn the belly, the skin needs to remain dry with the salt. This will ensure a good crackling.
Preheat the oven to 165°C. Remove the belly from the marinade and place onto a roasting tray, place in the oven and cook for 10 hours or until cooked through. Add the quince and cook together. If the quince is cooked through before the belly, remove from oven. Remove belly from oven once cooked and remove the bone. If the crackling is not crisp, place under a warmed-up grill, but be cautious not to burn. Slice and serve immediately. You can add a little bit of the marinade to the pan juices to make a sauce.
Place 4–6 quinces, rubbed and washed, in a deep saucepan with lid. Add cold water until just covered. Add zest of 1 lemon and simmer over low heat with a lid, for up to 2 hours until very soft and dark pink. Cool down in the juice. Remove the quinces, discard the pips and place into a blender to make a purée. Measure the puree and add the equal measure of white sugar to the puree. Add juice of 1 lemon. Place in a heavy-bottom pot and cook over low heat for 2–3 hours until thick. Stir occasionally not to burn. The fruit will become dark and very thick. Cool down and spoon into a sterilised jar.
Cover the plates with blanched savoy cabbage for vibrant colour. Plate belly with a roasted quince half and membrillo and top with pan juices.