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Slow cooked pork belly with beans

Method

  • Soak the cannelini beans in cold water overnight. 
  • When ready, heat a little oil in a large heavy-bottomed pot and gently sauté the onions, carrots, swedes and garlic until softish. 
  • Add the tomatoes and bay leaves with a few stalks of parsley and the thyme. Mix well and then add the pork with enough stock and cold water to just cover. Season, cover and bring to the boil.
  • Then turn the heat down and gently simmer for about 1¼ hours. 
  • Add the cannelini beans with more stock to cover well and cook for about another hour or so until meat is tender. 
  • When ready, remove and shred the meat. Then return the pork to the pot, stir and briefly cook to heat through. Taste the liquid for seasoning and stir through 1-2 tbsp chopped parsley.
  • Serve as is or on a bed of mashed potato.

Ingredients

  • 500 gm dried cannelini beans
  • olive oil
  • 2 large onions, chopped
  • 3 carrots, diced
  • 2 swedes, diced
  • 4 garlic cloves, crushed
  • 2 cans diced tomatoes
  • 2-3 bay leaves
  • fresh parsley sprigs
  • a few fresh thyme sprigs
  • 1 kg pork belly, boned 
  • chicken stock
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm