Braised Pork Belly with Butter Beans



This dish, somewhere between a soup and a stew, isn’t a traditional recipe as such. We would cook veal ossobuco with fresh orange and tomato juice in the restaurant –so why not pork belly? The use of orange juice sounds unusual but it’s not too mad…

when you think that one can glaze a boiled ham with marmalade. Try it and you’ll see.

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  • 1 kilogram pork belly (in one piece)
  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 200 milliliters white wine (optional)
  • 1/2 tomato juice
  • 1/2 orange juice (lt freshly squeezed)
  • 400 grams plum tomatoes
  • 1 Knorr Chicken Stock Pot
  • 400 grams butter beans (tins of)
  • 1 carrot (finely diced)
  • 1 stick celery (finely diced)
  • bay leaves (A couple of)
  • 1 sprig thyme
  • olive oil
  • fresh parsley
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    1. Heat the olive oil in a casserole dish. Chop the onion as finely as possible. Peel and slice the garlic. Put them in the pot and cook them without colour to remove the acidity and to allow the natural flavour of the onion and garlic to come through. Add the bay leaves and a splash of white wine (about 200ml). This is optional.
    2. Add the pork belly, followed by the orange juice, tomato juice, tinned tomatoes and a Knorr Chicken Stock Pot. This simple, Provençal-style braise doesn’t use water. You don’t always have to dilute the Knorr Stock Pot with water. In this case, I am using the juices to dilute one Knorr Chicken Stock Pot.
    3. Bring the liquid to the boil, then pop it, lid on, in the oven at 150-160°C, Gas Mark 2-3, for about three hours.
    4. Check on it every hour or so, turning the pork belly over in the dish from time to time. Skim any excess fat off the surface as you go. About fifteen minutes before the end, it’s time to add the butter beans and the celery and carrot, both finely diced. Finish it with a splash of olive oil, add the thyme sprigs and put it back in the oven for the rest of the cooking time.
    5. When it has finished cooking, remove the pork and slice it into portions. Ladle over the beans and the juices. Finish with some olive oil and fresh parsley to garnish.
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    NutritionView More

    Sodium3% DV80mg
    Fat149% DV97g
    Protein59% DV30g
    Carbs17% DV51g
    Fiber56% DV14g
    Calories1220Calories from Fat870
    Total Fat97g149%
    Saturated Fat33g165%
    Trans Fat
    Calories from Fat870
    Total Carbohydrate51g17%
    Dietary Fiber14g56%
    Vitamin A50%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.