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Braised pork belly with borlotti beans

Braised pork belly with borlotti beans served in bowls

Braised pork belly with borlotti beans

Name: Braised pork belly with borlotti beans
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Ingredients: 800g skinless, boneless pork belly cut into large chunks, or 800g pork belly slices; 1 tbsp plain flour; 2 tbsp olive oil; 1 large onion finely chopped; 2 carrots finely chopped; 2 celery sticks finely chopped, any leaves reserved and chopped, to serve; 1 rosemary sprig; 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; 1 lemon zested, to serve

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

A star rating of 4 out of 5.15 ratingsRate

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Combine pork belly, borlotti beans and veg to make this delicious one-pot casserole. Serving up three of your 5-a-day, it's wholesome as well as flavourful

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Ingredients

Nutrition

Units:

MetricUS

800g skinless, boneless pork belly

cut into large chunks, or 800g pork belly slices
1 tbsp plain flour
2 tbsp olive oil
1 large onion

finely chopped
2 carrots

finely chopped
2 celery sticks

finely chopped, any leaves reserved and chopped, to serve
1 rosemary

sprig
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
1 lemon

zested, to serve

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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.

Recipe from Good Food magazine, September 2020

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A star rating of 4 out of 5.15 ratings

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