Looking to liven up your dinner menu? Give this crispy pork belly recipe a go. Served with a cannellini bean braise, it’s a warming dish that’s big on flavour.
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Preheat oven to 230°C. Pat dry pork rind with paper towel. Combine remaining salt and thyme leaves in a small bowl and sprinkle over the rind. Place pork, rind-side up, on a rack in a roasting pan. Pour 2 cups (500ml) boiling water into the pan. Roast for 30 mins or until the rind starts to blister. Reduce temperature to 200°C and roast for a further 1 hour, adding more water if necessary. Increase temperature to 230°C for a further 10-15 mins or until rind is crisp. Transfer pork to a plate. Cover with foil and set aside to rest for 10 mins. Slice into 4 even pieces.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add onion, garlic and pancetta. Cook for 5-7 mins or until pancetta is golden. Add cannellini beans and white wine. Cook, stirring, for 2 mins. Add chicken stock, ½ cup (125ml) water, and thyme sprigs. Reduce heat to low and simmer for 20 mins. Add tomato. Cook for 5 mins or until tomato softens. Season with salt and pepper. Stir in vinegar and parsley. Divide the cannellini bean braise among serving plates and top with pork belly to serve.