Braised pork belly with borlotti beans

Pork belly brings richness to this dish, but big chunks of pork shoulder or a large skinless loin would also work well.

SERVES 4 PREP 20 mins COOK 1 hr 40 mins EASY G

800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices

1 tbsp plain lour

2 tbsp olive oil

1 large onion, inely chopped 2 carrots, inely chopped

2 celery sticks, inely chopped, any leaves reserved and chopped, to serve

1 rosemary sprig

2 bay leaves

2 garlic cloves, roughly chopped 1 tbsp tomato purée 200ml white wine

500ml chicken stock

2 x 400g cans borlotti beans,

drained large handful of parsley, leaves picked and inely chopped, to serve

1 lemon, zested, to serve

1 Heat the oven to 160C/140C fan/ gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.

2 Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

GOOD TO KNOW ibre • 3 of 5-a-day

PER SERVING 662 kcals • fat 34g • saturates 10g • carbs 29g • sugars 9g • ibre 13g • protein 45g • salt 1.1g