Braised pork belly with borlotti beans

• pork (loin) skinless and boneless↗800g g

  cut into large pieces, or 800 g slices of loin

• plain flour↗1 tbsp tbsp
• olive oil↗2 tbsp tbsp
• onion↗1 large

  finely chopped

• carrot↗2

  finely chopped

• celery stalks↗2

  finely chopped, leaves kept and sliced for serving

• rosemary↗1

  sprig

• bay leaves↗2
• garlic cloves↗2

  coarsely chopped

• tomato paste1 tbsp tbsp
• white wine↗200ml ml
• chicken stock↗500ml ml
• borlotti beans↗2 x 400g cans g

  drained

• parsley↗large handful of

  leaves gathered and finely chopped, for serving

• lemon↗1

  zest, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C/140 °C with convection/gas 3. Coat the pork in flour with seasonings. Heat the oil in an oven‑proof pot and sear the pork for 10 minutes until golden, then transfer to a plate. Add all the vegetables to the pot together with rosemary, bay leaves and garlic and cook over low heat for 10 minutes until softened. Add the tomato paste and cook for a minute, then pour in the wine. Add the stock, bring to a gentle boil and stir in the seared pork.

2. 2

   Cover with a lid and bake in the oven for 1 hour. Remove from the oven, add the beans, cover again and return to the oven for another 30 minutes, or until the pork is very tender. Let cool slightly, then sprinkle with parsley, lemon zest and the reserved celery leaves.