How To Make Confit Pork Belly with Cannellini Beans & Rosemary
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 1 lb pork belly, skin removed
- 2 cups cannellini beans, rinsed and drained
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 cup chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 300°F (150°C).
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In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork belly and sear on all sides until browned.
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Remove the pork belly from the skillet and set aside.
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In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
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Add the cannellini beans, rosemary sprigs, and chicken broth to the skillet. Stir to combine.
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Place the seared pork belly on top of the beans and cover the skillet with a lid or aluminum foil.
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Transfer the skillet to the preheated oven and bake for 2.5 to 3 hours, or until the pork belly is tender and easily pulls apart.
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Remove from the oven and let it rest for 10 minutes.
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Remove the rosemary sprigs and slice the pork belly into desired portions.
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Serve the pork belly on top of the cannellini beans and drizzle with the cooking juices.
Nutrition
- Calories : 400kcal
- Total Fat : 20g
- Saturated Fat : 8g
- Cholesterol : 80mg
- Sodium : 500mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 2g
- Protein : 25g
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