Conchiglie with braised pork belly and radicchio

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) extra-virgin olive oil
  • 900 gm pork belly, cut into 2cm pieces
  • 1 onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 80 gm pancetta, coarsely chopped
  • 125 ml (½ cup) white vermouth
  • 1 radicchio, tough outside leaves discarded, cut into wedges
  • 300 gm dried conchiglie
  • To serve: finely grated parmesan
01   Preheat oven to 160C. Heat 2 tbsp olive oil in a large heatproof casserole, add pork and cook over high heat for 5 minutes or until browned. Transfer pork to a plate. Add onion, garlic and pancetta to casserole and cook over medium heat for 6 minutes or until onion is tender. Return pork to casserole and add vermouth. Cover and roast for 1½ hours.
02   Heat remaining olive oil in a large frying pan, add radicchio and cook, turning occasionally, over medium heat for 4-5 minutes. Remove lid from casserole, add radicchio and cook for 30 minutes or until tender. Season to taste with sea salt and freshly ground black pepper.
03   Meanwhile, cook conchiglie in a large saucepan of boiling salted water until al dente, drain and return to pan. Add pork mixture, toss to combine and serve scattered with parmesan.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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