300 gmdried cannellini beans, soaked overnight (see note)
2bulbs of baby fennel, cut into ½cm dice
½Spanish onion, finely chopped
80 gm (½ cup)green picholine olives (see note)
1½ tbspolive oil
800 gmboneless pork belly, cut into 4 pieces across the grain
1radicchio, outer leaves and core removed, cut into thin wedges
Combine garlic, olive oil and vinegar in a large bowl and set aside. Drain beans and combine in a large saucepan with enough cold water to cover completely. Bring to the boil over medium-high heat, then cook until tender (30-40 minutes). Drain, then add to vinegar mixture with fennel, onion and olives and season to taste with sea salt and freshly ground black pepper.
Heat olive oil in a large frying pan over medium-high heat. Season pork and cook until browned and cooked through (4-5 minutes on each side).
Stir radicchio through bean mixture, divide among plates, top with pork and serve immediately.
Note Single-clove garlic is milder and sweeter than common garlic. If unavailable, substitute with 2 cloves of garlic per single-clove garlic. Picholine olives are medium-sized olives from France and are available from select delicatessens. Cannellini beans are sometimes called northern beans.