Braised pork belly with borlotti beans

Nutrition and extra info

Nutrition: Per serving

  • kcal662
  • fat34g
  • saturates10g
  • carbs29g
  • sugars9g
  • fibre13g
  • protein45g
  • salt1.1g
  • Ingredients
  • Method

    • Ingredients

  • 800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tbsp plain flour
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely chopped, any leaves reserved and chopped, to serve
  • 1 rosemary sprig

    Rosemary

    rose-mar-ee

    Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 bay leaves
  • 2 garlic cloves, roughly chopped
  • 1 tbsp tomato purée
  • 200ml white wine
  • 500ml chicken stock
  • 2 x 400g cans borlotti beans, drained
  • large handful of parsley, leaves picked and finely chopped, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, zested, to serve

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • Method

    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.

    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.

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