Crispy pork belly with cannellini bean, thyme and cherry tomato braise

Roast pork belly with crispy crackling is a wintertime favourite the whole family will enjoy.

Place pork belly on a clean work surface and pat dry rind with paper towel. Using a very sharp knife, score the rind at 1cm intervals. Transfer pork to a plate. Rub 1 teaspoon oil over the rind. Sprinkle with half the salt. Refrigerate, uncovered, for 6 hours or overnight.
Preheat oven to 230C. Pat dry pork rind with paper towel. Combine remaining salt and thyme leaves in a small bowl and sprinkle over the rind. Place pork, rind-side up, on a rack in a roasting pan. Pour 2 cups (500ml) boiling water into the pan. Roast for 30 minutes or until the rind starts to blister. Reduce temperature to 200C and roast for a further 1 hour, adding more water if necessary. Increase temperature to 230C for a further 10-15 minutes or until rind is crisp. Transfer pork to a plate. Cover with foil and set aside to rest for 10 minutes. Slice into 4 even pieces.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add onion, garlic and pancetta. Cook for 5-7 minutes or until pancetta is golden. Add cannellini beans and white wine. Cook, stirring, for 2 minutes. Add chicken stock, 1/2 cup (125ml) water, and thyme sprigs. Reduce heat to low and simmer for 20 minutes. Add tomato. Cook for 5 minutes or until tomato softens. Season with salt and pepper. Stir in vinegar and parsley. Divide the cannellini bean braise among serving plates and top with pork belly to serve.

Source

1 kg Coles Australian Pork Belly Roast

1 tbsp olive oil

1 tbsp sea salt

1 tbsp thyme leaves

1 brown onion, finely chopped

1 garlic clove, crushed

100g pancetta, coarsely chopped

2 x 400g cans Coles Brand Cannellini Beans, rinsed and drained

1/3 cup white wine

1/2 cup low-salt chicken stock

4 thyme sprigs

100g cherry truss tomatoes, halved

Salt and pepper

2 tsp red wine vinegar

1/4 cup flat-leaf parsley leaves

Food Storage Container Set