Pork and white beans

AT A GLANCE

  • Serves 4 people

You'll need to begin this recipe the day before.

  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 2 small dried red chillies, crumbled
  • 5 stalks thyme
  • 6 sage leaves
  • 2 tbsp tomato paste
  • 250 ml (1 cup) red wine
  • 300 gm dried cannellini or haricot beans, soaked in water overnight
  • 10 cm piece of pork skin, rolled and tied with kitchen twine
  • 1 pig’s trotter, halved lengthways (see note)
  • 1 kg piece of pork belly, cut into 2cm thick slices
  • To serve: vincotto (see note)
01   Preheat oven to 150C. Heat olive oil in a casserole over medium-high heat, add onion, carrot, celery, garlic, chillies and herbs and sauté for 6 minutes or until vegetables are soft. Add tomato paste and cook, stirring, for 3 minutes, then add wine and simmer for 5 minutes or until reduced by half. Add drained cannellini beans and stir to combine, then add pork skin, trotter and 500ml water, increase heat and bring to the boil. Place pork belly overlapping slightly into pan and press down to cover with liquid. Season to taste with sea salt and freshly ground black pepper.
02   Cover with a lid and place into the oven. Cook for 3½-4 hours or until beans are tender and adjust seasoning. To serve, divide beans and pork among plates and drizzle with vincotto.

Note Ask your butcher to halve the pig's trotter for you. Vincotto is a syrup made by cooking freshly crushed grapes, available from delicatessens and specialty food stores.

Topics:

ITALIAN, BEANS, WINTER, CARROTS, THYME, PORK, CELERY, GARLIC, SAGE, MAIN, RED WINE, MASTERCLASS, CHILLIES

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

Jun 2007

Jun 2007

View Full Site