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Crispy pork belly with cannellini bean, thyme and cherry tomato braise
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Prep Time:
390 minutes
Cook Time:
95 minutes
Total Time:
485 minutes
Delicious roast pork belly with crispy crackling, perfect for a cozy family meal in winter.
Ingredients:
  • 1 kg Pork Belly Roast
  • 18.20 gm olive oil
  • 9.60 gm sea salt
  • 20.00 ml thyme leaves
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 100g pancetta, coarsely chopped
  • 2 x 400g cans Brand Cannellini Beans, rinsed and drained
  • 80ml white wine
  • 125ml chicken stock
  • 4 thyme sprigs
  • 100g cherry truss tomatoes, halved
  • Salt and pepper
  • 2 tsp red wine vinegar
  • 62.50 ml flat-leaf parsley leaves
Instructions:
  • Lay the pork belly on a clean surface and gently dry the skin with a paper towel. With a sharp knife, make 1cm cuts across the skin. Move the pork to a plate, massage 1 teaspoon of oil onto the skin, and sprinkle half of the salt. Chill uncovered for at least 6 hours, preferably overnight. Enjoy!
  • 1. Preheat oven to 230C. 2. Pat pork rind dry with paper towel. 3. Mix remaining salt and thyme leaves in a small bowl and sprinkle over the rind. 4. Place pork, rind-side up, on a rack in a roasting pan. Add 2 cups (500ml) boiling water to the pan. 5. Roast for 30 minutes until rind starts to blister. 6. Reduce oven temperature to 200C and continue roasting for 1 hour, adding water as needed. 7. Increase oven temperature to 230C for final 10-15 minutes until rind is crisp. 8. Transfer pork to a plate, cover with foil, and let it rest for 10 minutes. 9. Slice pork into 4 even pieces before serving.
  • Heat the remaining oil in a medium frying pan over medium heat. Sauté onion, garlic, and pancetta until pancetta is golden, about 5-7 minutes. Stir in cannellini beans and white wine, cook for 2 minutes. Add in chicken stock, water, and thyme sprigs. Simmer over low heat for 20 minutes. Stir in tomato and cook until softened, about 5 minutes. Season with salt and pepper, then mix in vinegar and parsley. Serve the cannellini bean braise topped with pork belly.

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