Ingredients
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Day 1
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3 lb (1.5 kg) skinless Pork
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1 tbsp coarse Salt
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1 tsp whole Black Peppercorns
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1 tsp Coriander Seeds
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2 Bay leaves
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2 Thyme
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1 Lemon
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1 head Garlic
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1 Onion
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Day 2
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3 tbsp Olive Oil
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1 Onion
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1 head Garlic
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2 Carrots
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2 stalks Celery
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4 plum or Roma Tomatoes
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½ lb (250 g) fresh Snap Peas
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1 tsp Salt
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5 sprigs + 1 tsp chopped fresh Thyme
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1 tsp smoked Paprika
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1 tsp ground Mustard
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½ tsp Chili Flakes
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½ tsp ground Black Pepper
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2 19-oz (540-ml) cans White Beans
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½ cup (125 ml) dry White Wine
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28-oz (796-ml) can whole Tomatoes
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1 Lemon Juice
Directions
Steps
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1
Done
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Preheat oven to 275°F (140°C). Place pork belly in a 9×13-in (3.5-L) pan. Sprinkle both sides of the pork with salt, rubbing to ensure it sticks. Add peppercorns, coriander seeds, bay leaves, thyme, lemon slices, garlic, and onion quarters to the pan, surrounding pork belly. Fill pan with water so it is level with top of pork. Bake, uncovered, for 2½ hours. |
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2
Done
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Remove pork from the oven, and allow to cool. Wrap pork in plastic wrap and refrigerate for at least 4 hours, until firm; discard pan juices and solids. |
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3
Done
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Preheat oven to 400°F (200°C). |
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4
Done
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Slice pork belly into six pieces lengthwise, so that pieces resemble very thick slices of bacon. In a large pan on medium-high heat, sear pork belly slices until crisp and golden brown on each side. Remove pork from pan, and set aside. |
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5
Done
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Add 1 tbsp oil to pan, then add onions and garlic. Sauté until onions have softened and garlic has begun to brown, about 3 minutes. |
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6
Done
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Meanwhile, in a bowl, toss carrots, celery, fresh tomatoes, and peas with remainder of olive oil, ½ tsp salt, and 1 tsp chopped thyme. Set aside. |
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7
Done
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Add paprika, mustard, chili flakes, pepper and remainder of salt to pan. Stir in beans. Add wine, scraping browned bits off bottom of pan. Squish canned tomatoes between your fingers into pan, then add can juices. Stir in lemon zest and juice. Bring to a boil. |
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8
Done
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Nestle pork belly slices in tomato and bean mixture. Carefully spoon vegetable mixture into pan over pork slices. Add sprigs of thyme, strewing over veggies. |
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9
Done
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Bake for 20 to 25 minutes, until veggies have cooked and charred slightly and pan sauces have reduced somewhat. Let rest for 5 minutes before serving. |
