Confit Pork Belly With Cannellini Beans Rosemary Recipes

CONFIT PORK BELLY WITH CANNELLINI BEANS & ROSEMARY

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.

PORK BELLY WITH CANNELLINI BEANS

Steps:

• Score the skin of the pork belly with a sharp knife and place in a shallow dish.
• Rub the salt over the belly along with the garlic and half the rosemary.
• Cover with plastic wrap and refrigerate overnight.
• The next day, rinse the salt off the pork and pat dry.
• Preheat oven to 325 degrees F.
• Cover with foil and roast in the oven for 4 hours.
• Let pork cool, then remove fat and cool completely, reserving some of the fat for later.
• Weight the pork down with a plate and a heavy can and refrigerate for at least 2 hours.
• While the pork is in the refrigerator prepare the green sauce by pureeing the parsley, anchovy, capers, lemon zest and juice, and olive oil until blended.
• Taste and season with salt and pepper. (Be careful with the salt as the anchovy and capers ate salty!)
• For the beans, in a heavy saucepan or skillet, heat the olive oil until simmering and then add the rosemary and garlic.
• Cook for a minute and then stir in the beans.
• Cook just until warmed through then set aside.
• Preheat oven to 425 degrees F.
• Take the pork belly from the refrigerator and cut into 1-inch slices.
• Heat 1/4 cup of the reserved fat in a heavy ovenproof skillet, and place the pork belly skin side down in the pan.
• Return the pork belly to the oven until it is heated through and the skin is crispy.
• Divide the beans into four individual shallow bowls, top with the pork belly slices, and then drizzle with the green sauce.
• Serve immediately and enjoy!

CANNELLINI WITH PORK AND ROSEMARY

Steps:

• Soak beans:
• Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
• Cook pork while beans soak:
• Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
• Cook beans and roast tomatoes
• Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
• While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
• Finish Stew:
• When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
• Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.

CANNELLINI BEANS WITH ROSEMARY

Steps:

• In a large non-stick skillet over medium heat, warm the oil. Add the green peppers, onion, and garlic, and saute for 4 minutes or until the peppers are soft.
• Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
• Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.

ROSEMARY CANNELLINI BEANS

Steps:

• Drain the beans. Place them in a saucepan with the chicken stock, garlic, and rosemary.
• Cook for about 5 minutes, or until the beans are hot.
• Drain liquid from beans.
• Add pepper and salt, to taste.