Confit Pork Belly With Cannellini Beans Rosemary Recipes

BRAISED PORK BELLY WITH BORLOTTI BEANS

Steps:

• 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.
• 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.

CANNELLINI WITH PORK AND ROSEMARY

Steps:

• Soak beans:
• Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
• Cook pork while beans soak:
• Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
• Cook beans and roast tomatoes
• Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
• While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
• Finish Stew:
• When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
• Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.

PORK BELLY WITH CANNELLINI BEANS

Steps:

• Score the skin of the pork belly with a sharp knife and place in a shallow dish.
• Rub the salt over the belly along with the garlic and half the rosemary.
• Cover with plastic wrap and refrigerate overnight.
• The next day, rinse the salt off the pork and pat dry.
• Preheat oven to 325 degrees F.
• Cover with foil and roast in the oven for 4 hours.
• Let pork cool, then remove fat and cool completely, reserving some of the fat for later.
• Weight the pork down with a plate and a heavy can and refrigerate for at least 2 hours.
• While the pork is in the refrigerator prepare the green sauce by pureeing the parsley, anchovy, capers, lemon zest and juice, and olive oil until blended.
• Taste and season with salt and pepper. (Be careful with the salt as the anchovy and capers ate salty!)
• For the beans, in a heavy saucepan or skillet, heat the olive oil until simmering and then add the rosemary and garlic.
• Cook for a minute and then stir in the beans.
• Cook just until warmed through then set aside.
• Preheat oven to 425 degrees F.
• Take the pork belly from the refrigerator and cut into 1-inch slices.
• Heat 1/4 cup of the reserved fat in a heavy ovenproof skillet, and place the pork belly skin side down in the pan.
• Return the pork belly to the oven until it is heated through and the skin is crispy.
• Divide the beans into four individual shallow bowls, top with the pork belly slices, and then drizzle with the green sauce.
• Serve immediately and enjoy!