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Cider & Cannellini Bean Pork Belly

Ingredients

  •  2 tbsp olive oil
  • 1 onion, very finely chopped
  • 2 cloves garlic, sliced
  • 200ml white wine (optional)
  • 1/2 lt tomato juice
  • 1/2 lt freshly squeezed apple juice
  • 1 400g tin plum tomatoes
  • 800g soaked cannellini beans
  • 1 carrot, finely diced
  • 1 stick of celery, finely diced
  • A couple of bay leaves
  • A couple of sprigs of thyme

To garnish:

  • Olive oil
  • Fresh parsley

SERVES 4  PREP TIME 15 MINS  COOK TIME  3HRS 10MIN

Preheat the oven to 160˚C (gas mark 3).

Heat the olive oil in a casserole dish. Add the onion and garlic cooking on a low heat until translucent, removing their acidity. Add the bay leaves and add the wine, if desired.

Add the pork belly followed by the apple juice, tomato juice and tinned plum tomatoes.

Place the dish in the oven with lid on to bring the liquid to the boil. Leave for about 3 hours.

Check on the dish every hour or so, turning the pork belly over in the dsh from time to tme.Skim any excess fat off the srface as you go.

About 15 minutes before the end add the remaining ingredients (cannellinni beans, celery, carrot, thyme) with a splash of olive oil. Return the dish to the oven for the rest of thecooking time.

When finished cooking, remove the pork from the dish and slice into portions. Ladle over the beans and juices.

Finish with some olive oil and fresh parsley to garnish.

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