Pork belly takes centre stage in this easy Sunday lunch. Rub with salt to get the most from the crackling and serve up with super seasonal kale & leeks.
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Here's how you do it
Remove the packaging from pork and pat dry (you can do this the night before to get the skin extra extra crispy). Rub the skin with salt, making sure to work it into the scores of the skin.
Pre-heat the oven to 170 degrees c. Peel shallots and garlic, scatter thyme and place the pork on top, skin side up. Pour in stock, add a splash of white wine, or cider if you have either knocking around.
Roast the belly for 2.5 hours in total. (2 hours at the lower temperature, then turn up to 200 degrees for the last half hour of cooking.)
During the last 30 minutes of cooking prepare the vegetables. Slice leeks lengthways, keeping the root intact. Drizzle with olive oil and paprika. Roast for 25 minutes.
Slice fennel thickly from top to base, keeping the base intact. Rub with oil and pop it in with the pork - you can griddle beforehand to give it some stripes.
Fry pancetta in a dry pan until crispy, add butterbeans, kale and a splash of water. Cook for 5-10 minutes. Assemble your wonderful wintry dish and enjoy (with a pint of cider)!
What to do with your leftovers:
Sprinkle salt and pepper over your kale, coat lightly with olive oil, and roast on a baking tray for kale crisps.
Mash your butterbeans with olive oil and chopped rosemary for snappy, rustic dip.
1 kg pork belly
bag of shallots
half bag of kale
bulb of fennel
250g butter beans
From the larder:
4 cloves of garlic, or a whole bulb if you like your pork punchy