Galangal Braised Pork Belly With Trout Roe Recipes

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BRAISED PORK BELLY WITH BORLOTTI BEANS



Braised pork belly with borlotti beans image

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

800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices
1 tbsp plain flour
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped, any leaves reserved and chopped, to serve
1 rosemary sprig
2 bay leaves
2 garlic cloves, roughly chopped
1 tbsp tomato purée
200ml white wine
500ml chicken stock
2 x 400g cans borlotti beans, drained
large handful of parsley, leaves picked and finely chopped, to serve
1 lemon, zested, to serve

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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