Pork belly with smoky beans

SERVES 4

1.5kg pork belly

2 x 400g tins cannellini

or butter beans, drained Flat-leaf parsley, finely

chopped, to serve

FOR THE SAUCE

1 onion, finely chopped

400g tin chopped tomatoes 2 garlic cloves, crushed

2tbsp tomato purée

5tbsp apple cider vinegar 1tbsp treacle

2tbsp smoked paprika

2tsp English mustard powder 2tsp chilli powder

1tsp fennel seeds

1tsp ground cinnamon

3tsp salt

1 Preheat oven to 160°C/ 140°C fan/gas 3. Put all the sauce ingredients and 800ml just-boiled water, into a 30 x 20cm roasting tray. Mix well.

2 Place the pork belly on top of the sauce, skin-side up. Spoon some of the liquid over the pork and rub into the skin. Cover loosely with foil and roast for 1½hr.

3 Remove the foil, baste the pork and roast, uncovered, for a further hour. Keep an eye on the sauce and, if it looks as if it is drying out, add a splash of water.

4 Stir the beans into the tray, adding more water if it’s too thick, and roast for a final 30min. The beans should be cooking in a thick, rich sauce.

5 When the pork is cooked, remove the skin and carve the meat. Serve immediately with the beans and sauce, sprinkled with the chopped fresh parsley.