Confit pork belly with cannellini beans and rosemary

• pork belly↗1kg g

  skin left and bones whole

• coarse sea salt200g g
• rosemary↗6

  sprigs, leaves gathered and finely chopped

• garlic cloves↗4

  minced

• duck fat↗2l l
• vegetable oil↗500ml ml
• dried cannellini beans↗300g g
• unsalted butter↗150g g
• green salad↗

  for serving

Step-by-step instructions

1. 1

   Slice the pork skin with a knife, then place the pork in a shallow dish and rub the entire surface with sea salt, half of the rosemary, and all the garlic. Cover the dish with film and refrigerate for at least 7 hours, preferably overnight. While the pork cures, soak the beans in a large amount of cold water overnight.

2. 2

   Preheat the oven to 150 °C/130 °C with convection/gas 2. Thoroughly wash the pork and pat dry. Heat the duck fat and half the vegetable oil in a deep heat‑proof pot or roasting pan until the fat melts, then carefully lower the pork in. Cover with foil and place in the oven. Cook for about 4 hours or until the meat is very tender.

3. 3

   Allow the pork to cool slightly, then remove it from the fat and chill completely. Optionally, the pork can be kept in the fat in the refrigerator, covered, for up to 3 months. The fat itself can be reused.

4. 4

   Remove the bones and any tendons or membranes from the pork.

5. 5

   Press the pork between two trays, placing heavy objects on top (e.g., canned goods). This will shape and compact the meat, making slicing easier. Keep the meat under pressure in the refrigerator for at least 2 hours. It can be left under pressure overnight (the beans can stay in water for up to 48 hours, but the water should be changed after 24 hours).

6. 6

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Drain the beans and transfer them to a large pot. Add about 5 cm of fresh water. Bring to a boil, then cook over medium heat for 40 minutes until tender. Add butter and the remaining rosemary to the beans and cook for 5 minutes until the beans and buttery water emulsify. Season to taste and keep warm.

7. 7

   Remove the pork from the refrigerator and cut it into four equal portions. Place a large heat‑proof non‑stick skillet with the remaining oil in the oven and heat it until almost smoking.

8. 8

   Place the pork skin side down into the hot vegetable oil (be careful, the oil may splatter). Return the pork to the oven for 12 minutes until it is heated through and the skin becomes crisp and golden.

9. 9

   Divide the beans among four plates and top each with a piece of crisp pork. Serve with a fresh green salad.