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

Recipes / Meat

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

Recipe «Crispy pork belly with cannellini bean, thyme and cherry tomato braise» presented in category Recipes / Meat, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  1. 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.
  2. 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.
  3. 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.