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Slow Roasted Belly Pork and Rosemary Beans


This is an adaption of a recipe I had seen. I serve it on all special occasions because it is so tasty. It also looks spectacular stacked up on the plate with the reduced sauce around it. The crackling is crunchy, yet melt in the mouth at the same time - it really is to die for!

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Rate this recipe 3.7/5 (116 Votes)


  • 1 piece of belly pork - scored
  • 1 to 2 tins of butter beans depending on how hungry you are
  • 1 onion
  • 1 clove of garlic chopped
  • bunch fresh rosemary
  • 500ml vegetable stock
  • large glass of white wine


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 180mins
Cost Average budget


Step 1

To produce this recipe you need to cut an onion and the garlic and put in a metal baking tin.

Step 2

Put fresh rosemary on top and lay belly pork over. Sprinkle with salt and pepper. Cook, loosely covered with tin foil for 3 hours at 160c.

Step 3

30 mins before the end add a tin of butter beans and mix through the onions and rosemary. Add 500ml of vegetable stock and a large glass of wine.

Step 4

When ready lift out belly pork and leave to rest after first removing the crackling. Return the crackling to the oven to cook while the pork rests covered in foil. Remove rosemary from tin and discard. lift out beans and keep warm. reduced the remaining stock until thickened. Lay the beans and onions on the plate. Slice the pork and layer over the top. Spoon over the reduced sauce. Place the sliced crackling on top of the pork balancing it carefully. Aim to get some height to the dish. Serve with a small bunch of green beans tied with a blanched chive.

Make sure the pork skin is perfectly dry before cooking to get good crackling - rub well with salt and black pepper.

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