Pork belly with smoky beans

Pork belly with smoky beans

By
From
Roasting Tray Magic
Serves
4
Cooking time
195 mins
Photographer
Faith Mason

Pork belly is still a relatively inexpensive cut of meat that’s soft and tender when cooked low and slow. Here the porky flavours melt into the beans to produce a dish that’s insanely comforting and delicious. It does take a few hours to cook, but almost all of this is hands-off time in the oven.

Ingredients

Quantity Ingredient
1.5kg pork belly
1 x 400g cans cannellini or butter beans, drained
chopped flat leaf parsley, to serve

For the sauce:

Quantity Ingredient
1 onion, finely chopped
400g canned chopped tomatoes
2 garlic cloves, crushed
2 tablespoons tomato puree
5 tablespoons apple cider vinegar
1 tablespoon treacle
2 tablespoons smoked paprika
2 teaspoons english mustard powder
2 teaspoons chilli powder
1 teaspoon fennel seeds
1 teaspoon ground cinnamon
3 teaspoons sea salt

Method

  1. Preheat the oven to 160°C.
  2. Place all the sauce ingredients, including 800ml just-boiled water, in a 30 x 20 x 5-cm roasting tray and mix well. Place the pork belly on top, skin-side up. Spoon some of the liquid over the pork and rub into the skin. Cover loosely with foil and roast for 1½ hours.
  3. Remove the foil, baste the pork with the sauce and roast, uncovered, for a further hour, adding water to the tray as needed to prevent the sauce drying out.
  4. Stir the beans into the sauce, adding more water if too thick, and roast for a final 30 minutes. The beans should be cooking in a thick rich sauce.
  5. When done, remove the skin from the pork, cut the meat into pieces and stir into the beans and sauce. Serve immediately, with chopped parsley.
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