Pork belly and baked beans

Name: Pork belly and baked beans
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: European, African, Mediterranean
Ingredients: 1 can of beans such as cannellini, borlotti or pinto; 4 large rosemary sprigs; 2 large carrots, peeled and chopped into large chunks; 2 large onions, 1 quartered, 1 chopped; sea salt flakes and freshly ground black pepper; 2 tbsp garlic; 1 tablespoon extra virgin olive oil; 200g (70z) smoked bacon, cut into large chunks; 400g (14oz) boneless pork belly slices, 2cm thick, halved if very large (should be 5-6cm long each); 1 tablespoon pomegranate molasses; 2 tablespoons wholegrain mustard; 2 tablespoons soft light brown sugar; 2 tablespoons tomato purée; 1-2 teaspoons chilli flakes, depending how spicy you want it; 1-2 tablespoon cider vinegar, or to taste; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon dried rosemary

9 steps

Prep:30minCook:3h

Waitrose sell pomegranate molasses, but if you can't find them, 1 tablespoon of Worcestershire Sauce and 1 tablespoon of treacle or dark brown sugar will work just as well. The fresh rosemary isn't necessary, but it is nice!

Updated at: Thu, 17 Aug 2023 13:42:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories398.1 kcal (20%)

Total Fat22.7 g (32%)

Carbs25.3 g (10%)

Sugars9.9 g (11%)

Protein27.6 g (55%)

Sodium1170.7 mg (59%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1can beans

such as cannellini, borlotti or pinto

4rosemary sprigs

large

2carrots

large, peeled and chopped into large chunks

2onions

large, 1 quartered, 1 chopped

sea salt flakes

black pepper

freshly ground

2 Tbspgarlic

1 tablespoonextra virgin olive oil

200gsmoked bacon

cut into large chunks

400gboneless pork belly slices

2cm thick, halved if very large, should be 5-6cm long each

1 tablespoonpomegranate molasses

2 tablespoonswholegrain mustard

2 tablespoonssoft light brown sugar

2 tablespoonstomato purée

1 teaspoonschilli flakes

depending how spicy you want it

1 tablespooncider vinegar

or to taste

1 teaspoonsmoked paprika

1 teaspoondried oregano

1 teaspoondried rosemary

Instructions

Step 1

Preheat the oven to 150°C fan (300°F).

Step 2

Heat the olive oil in a hob-safe casserole over a medium heat and brown the bacon and pork until crisp. Remove and place to one side.

Step 3

Fry the rosemary, the carrots and the onion for 10 minutes, until soft.

Step 4

Remove the rosemary. Stir in the molasses, mustard, sugar, tomato purée, dried herbs and spices and chilli flakes and season with lots of pepper and a little salt.

Step 5

Drain the beans and add to the casserole dish, along with the meat. Mix together well.

Step 6

Pour over boiling water until the beans are just covered.

Step 7

Put the dish into the oven covered and cook for at least 3 hours.

Step 8

With 1 hour of cooking time left, add the cider vinegar and remove the lid.

Step 9

In the last hour of cooking, it's best to leave the beans alone, so they get a lovely baked crust on top. Serve with baked potatoes or crusty bread, and a peppery salad.

Notes

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