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
Delicious and tasty pork and bean stew
- 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
- 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.