Belly Pork and Cannellini Bean Stew

Pork is my favourite meat, it’s so versatile and I love it in all its forms; bacon, sausages, hams, chorizos, pâtes the list goes on … The belly pork in particular is a cut that I never tire of eating, it’s the fat that does it for me as that’s where all the flavour is. I like to slow cook it in stews to the point where the fat just melts in your mouth. It gives a great flavour boost to the sauce too, making it even more delicious.

I made this when the weather was murky, wet and cold, and in need of some warming comforting stodge. The sun is busting-out-its-move as I type this now and who knows what it’s going to be doing by the time you read this, either way it’s a cracking dish and well worth a try whatever the weather.

Belly Pork and Cannellini Bean Stew

June 26, 2012
: 3
: 15 min
: 1 hr 30 min
: 1 hr 45 min
: easy

Delicious and tasty pork and bean stew

By:

Ingredients
  • 4 belly pork slices

  • 200g dried cannellini beans (soak in water overnight before use)
  • 
1 onion, roughly chopped

  • 3 celery stalks, roughly chopped

  • 2 carrots, roughly chopped
  • 
3 fresh tomatoes

  • 1 finely sliced onion
  • 
1 tsp smoked paprika

  • 4 tbsp olive oil


  • 2 bay leaves

  • 500ml chicken stock (homemade if possible)

  • 1 tsp dried rosemary
  • 
handful of chopped fresh parsley

  • salt and black pepper to taste
Directions
  • Step 1 Rinse and drain cannellini beans then set aside.
  • Step 2 Rub pork belly with smoked paprika, rosemary, salt and pepper.
  • Step 3 Heat the olive in a pan and fry the pork on a high heat until browned on both sides. Do not overcrowd the pan otherwise it will stew instead and not brown if necessary, fry 1 or 2 pieces at a time. Once the belly pork has browned remove from heat and set aside.
  • Step 4 Add more oil to the pan and sauté the onion, carrots and celery for 6 minutes until soft.
  • Step 5 Return the pork to the pan then add the cannellini beans, tomatoes, bay leaves and chicken stock. Bring to the boil, reduce heat to low, cover with a lid and simmer for 1½ hours or until the meat is tender. In the last few minutes of cooking add the chopped parsley. Check consistency, if too liquidy whack the heat up high and reduce. I served this with steamed kale.


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