in season this month
brussels sprouts celeriac celery clementines hazelnuts pears pork pumpkins watercress
Pork belly with beans and pistou
If the crackling needs a little extra pop at the end then lift the pork out of the beans and put onto a baking tray. Turn the oven back up to 220C/200C fan/gas 7 and roast for another 15-20 mins or until the crackling is crisp.
SERVES 4 | PREP 25 MINS PLUS OVERNIGHT SOAKING AND MARINATING | COOK 4 HRS | EASY
200g dried cannellini beans
8 garlic cloves
2 bay leaves
1kg pork belly, skin scored
4 long shallots, halved
1 tbsp olive oil
800ml chicken stock
2 tsp fennel seeds
1 lemon, sliced
PISTOU
1 garlic clove a small bunch of basil leaves
2 tbsp extra-virgin olive oil
The night before cooking the pork, put the dried beans into a large bowl with the garlic cloves and bay leaves, then pour over 2 litres of cold water,
