Crispy pork belly with cannellini bean, thyme and cherry tomato braise
Skip to IngredientsSkip to MethodLooking 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.
- Serves4
- Cook time1 hour
- Prep time20 minutes, + 6 hours chilling & 10 mins resting time
Ingredients
- 1 kg Coles Australian Pork Belly Roast
- 1 tbs olive oil
- 1 tbs sea salt
- 1 tbs thyme leaves
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 100g pancetta, coarsely chopped
- 2 x 400g cans Coles Cannellini Beans, rinsed and drained
- ⅓ cup (80ml) white wine
- ½ cup (125ml) low-salt chicken stock
- 4 thyme sprigs
- 100g cherry truss tomatoes, halved
- Salt and pepper
- 2 tsp red wine vinegar
- ¼ cup flat-leaf parsley leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place pork belly on a clean work surface and pat dry rind with paper towel. Using a very sharp knife, score the rind at 1cm intervals. Transfer pork to a plate. Rub 1 tsp oil over the rind. Sprinkle with half the salt. Refrigerate, uncovered, for 6 hours or overnight.Step 2
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.
Step 3
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.
