Preparation/cooking time: 3 hours
640g Pork belly portions
2 tbsp Oil
2 stalks Celery, sliced
1 Onion, diced
1 Carrot, peeled and diced
3 cloves Garlic, peeled and sliced
2 sprigs Rosemary
4 sprigs Thyme
2 Bay leaves
1 can Peeled plum tomatoes
500 ml Chicken stock
½ bunch Parsley, chopped
200g Dried white beans
- Soak the beans in water overnight in the fridge, the next day drain and rinse, place into a pot cover with water and gently boil for 10 minutes, drain and set aside.
- Pre heat oven to 160c.
- Heat a heavy bottom oven proof pan on the stove top and add oil, when hot carefully add pork belly fat side down until caramelised and some of the fat has rendered, reduce heat, remove pork and set aside.
- Turn up the heat then add celery, onion, carrot and garlic, gently fry for 2 minutes.
- Add chicken stock, tomatoes, beans, pork, rosemary and thyme, cover and place into the oven for 2-2 and a half hours, stirring occasionally until pork is tender and beans are well cooked.
- Remove from the oven, place onto a wooden board straight on to the table, sprinkle with parsley and enjoy with fresh crusty sourdough bread.
You could also add sausages and/or duck legs at the same stage as the pork is added.