Pork Belly with Cannellini Beans

Ingredients

  • 3/4 cup dried cannellini beans
  • 1 garlic, finely chopped
  • 4 sage leaves
  • 1 Parmigiano Reggiano cheese rind
  • 2 strips pork belly (about 1/2 lb)
  • 1 escarole
  • Grated Parmigiano Reggiano cheese

Method

  1. Soak the beans overnight
  2. Drain the beans and reserve
  3. Sauté garlic in large pot until just before turning brown
  4. Add beans, sage and cheese rind, and cover with water.  Bring to boil and simmer for two - three hours, until beans are tender.  Discard sage and cheese rind
  5. Salt pork belly and place on grill.  Turn on opposite burner (otherwise you will get lots of flame ups).  Turn every 10 minutes or so until browned on all sides, about 30 - 40 minutes
  6. Remove pork belly from grill and slice into bite-sized pieces
  7. Wash and roughly cut escarole, and add to beans.  Allow to wilt
  8. Serve immediately topped with pork belly and grated cheese

Notes

  • Can use other greens such as frisée or Swiss chard
  • You can discard the cheese rind and sage when it looks like they may fall apart, after about 90 minutes or so

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