CONFIT PORK BELLY WITH CANNELLINI BEANS & ROSEMARY
This classic slow-roast pork belly makes an impressive main course for a dinner party. It takes a little time but the end result is definitely worth it
Provided by Ben Tish
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 9
Steps:
- Score the skin of the pork with a knife, then put in a shallow dish and rub all over with the sea salt, half the rosemary and all the garlic. Cover the dish with cling film and leave in the fridge for at least 7 hrs, preferably overnight. While the pork is being salted, soak the beans in plenty of cold water overnight.
- Heat oven to 150C/130C fan/gas 2. Wash the pork well and pat dry. Heat the duck fat and half the vegetable oil in a deep, flameproof casserole dish or roasting tin until the fat has melted, then carefully lower in the pork. Cover with foil and put in the oven. Cook for about 4 hrs or until the pork is very tender.
- Leave the pork to cool slightly, then remove from the fat and cool completely. Alternatively, the pork can be kept in the fat in the fridge, covered, for up to 3 months. The fat itself can be reused.
- Remove the bones and any sinew or membrane from the pork.
- Press the pork between two roasting trays with heavy weights on top (such as cans). This process will shape and compact the meat so that it's easier to portion. Leave the meat to press in the fridge for at least 2 hrs. You can leave the pork to press overnight (the beans will be fine left soaking in water for up to 48 hrs, but change the water after 24 hrs).
- Heat oven to 220C/200C fan/gas 7. Drain the beans and tip into a large pan. Cover with about 5cm of fresh water. Bring to the boil, then cook over a medium heat for 40 mins until tender. Add the butter and the remaining rosemary to the beans, and cook for 5 mins until the beans and buttery water have emulsified. Season well and keep warm.
- Take the pork out of the fridge and cut into four equal pieces. Put a large, ovenproof non-stick sauté pan in the oven with the remaining oil and heat until almost smoking.
- Place the pork, skin-side down, in the hot vegetable oil (be careful as the oil will spit). Return the pork to the oven for 12 mins until heated through and the skin is crisp and golden.
- Divide the beans between four serving plates and top each with a piece of crispy pork. Serve with a crisp green salad.
Nutrition Facts : Calories 1039 calories, Fat 77 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 1 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium
BEANS AND BELLY
This is one of the most delicious ways to enjoy pork belly and black-eyed peas, and I could not have been happier with how it came out. Make sure to start this up to 2 days in advance, as the beans require two rounds of overnight soaking--first while raw and again once tossed into a salad. Meanwhile, you'll bake the pork belly low and slow for 7 1/2 hours for an unparalleled richness and succulence that pairs perfectly with the acidic, bracing bean salad. You can also serve these in lettuce cups.
Provided by Chef John
Categories Meat and Poultry Pork
Time 16h10m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 200 degrees F (93 degrees C).
- Season pork belly with salt, pepper, and cayenne. Place fat-side down on a piece of parchment paper; fold paper around pork, then wrap in a few layers of foil. Place in a baking dish, fat-side up.
- Bake in the preheated oven until internal temperature reaches 165 degrees F (74 degrees C), about 7 1/2 hours. Let cool completely, still wrapped, then transfer to the refrigerator.
- Drain the soaked black-eyed peas and place in a pot with 2 quarts water. Bring to a simmer over high heat. Add bay leaf and salt. Reduce heat to medium-low and cook until beans are just tender, 35 to 40 minutes. Drain beans and set aside.
- Whisk Dijon mustard, white vinegar, rice vinegar, and oil together in a bowl. Add garlic, onion, jalapeno, and bell pepper. Pour warm beans into the dressing. Season with salt, pepper, and cayenne; toss to combine. Wrap salad in plastic wrap and chill to let flavors blend, 8 hours to overnight.
- Mix parsley into the salad and taste for seasoning.
- Unwrap pork belly; cut into bite-sized chunks. Transfer pieces into a dry pan over medium heat. Cook, stirring occasionally, until lightly browned and crispy, 5 to 10 minutes.
- Place salad in serving bowls and top with pork belly.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 18.1 g, Cholesterol 41.1 mg, Fat 25 g, Fiber 2.8 g, Protein 19.1 g, SaturatedFat 6.5 g, Sodium 2669.7 mg, Sugar 4.6 g
BRAISED PORK BELLY WITH BORLOTTI BEANS
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
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 662 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 45 grams protein, Sodium 1.1 milligram of sodium
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