Braised pork belly with borlotti beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 800g skinless, boneless pork bellycut into large chunks, or 800g pork belly slices
- 1 tbsp plain flour
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 2 carrotsfinely chopped
- 2 celery sticksfinely chopped, any leaves reserved and chopped, to serve
- 1 rosemarysprig
- 2 bay leaves
- 2 garlic clovesroughly chopped
- 1 tbsp tomato purée
- 200ml white wine
- 500ml chicken stock
- 2 x 400g cans borlotti beansdrained
- large handful of parsleyleaves picked and finely chopped, to serve
- 1 lemonzested, to serve
Nutrition: Per serving
- kcal662
- fat34g
- saturates10g
- carbs29g
- sugars9g
- fibre13g
- protein45g
- salt1.1g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
step 2
Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.
