Porchetta with cannellini beans and fennel

AT A GLANCE

  • Serves 4 people

  • 1 single-clove garlic, finely chopped (see note)
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 60 ml (¼ cup) sherry vinegar
  • 300 gm dried cannellini beans, soaked overnight (see note)
  • 2 bulbs of baby fennel, cut into ½cm dice
  • ½ Spanish onion, finely chopped
  • 80 gm (½ cup) green picholine olives (see note)
  • 1½ tbsp olive oil
  • 800 gm boneless pork belly, cut into 4 pieces across the grain
  • 1 radicchio, outer leaves and core removed, cut into thin wedges
01   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.
02   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).
03   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.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

Drinking Suggestion:

YOUNG CHIANTI OR SANGIOVESE. , suggested by MAX ALLEN

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