Roasted Pork Belly w/ Saffron Cannellini Beans, Fennel And Roasted Tomatoes

Prep time: 15 mins  
Cooking time: 3.5 hrs
Serves: 4 

Ingredients 

• 600-800g Pork Belly
• 4 Large Truss Tomatoes
• 200g Fennel
• 1 Leek
• 2 Garlic Cloves

• ½ Bunch Parsley

• 1 Tbsp Balsamic Vinegar
• 1 Pinch Saffron
• 1 Cup of Chicken Stock or Water
• 1 Tsp Ground Fennel
• Olive Oil
• Salt and Pepper

Method 

1. Preheat oven to 240°C.
   

2. Pat dry the pork belly as much as possible. Score the skin with approximately 2-3mm deep slices a sharp knife. Dry inside the fridge overnight, if possible or for at least 4 or 6 hours.

3. Place the pork belly on a lined baking tray. Drizzle with olive oil. Sprinkle salt, pepper and ground fennel. Rub all over skin and flesh. Cook in the oven for approximately 45 minutes. Turn down the heat to 150°C and cook further for 2½ hours.

4. Place the tomatoes on a lined baking tray. Drizzle with olive oil and caramelised balsamic. Season with salt and pepper. Toss well and cook in the oven with the pork for 25 minutes until softened and brown. Remove from the oven and set aside. 

5. Slice the fennel into ½ cm slices and leek into 1cm disks. Chop the parsley and crush the garlic cloves. Set aside. Bring a large frying pan to high heat, drizzle with olive oil and sear the fennel for approximately 1-2 minutes on each side. Remove from pan and set aside. In the same frying pan, add a splash of olive oil and sear the leek disks for 1 minute on each side. Set aside with the fennel.

6. Drizzle more olive oil to the pan and then add the cannellini beans, including the canned water. Add the chicken stock, a pinch of saffron and bring to the boil. Turn down heat to low, add the fennel and leek, and simmer for 10 minutes. Season with salt and pepper.

7. Remove the pork from the oven and serve warm with cannellini beans, fennel, leek and roasted tomatoes. Finish with a sprinkle of parsley.