Braised Pork Belly with Brown Rice and Salsa Verde

Considering the weather this August has truly been similar to most years Octobers, I decided to make a favourite dish of mine that I always turn to for cozy days in where comfort food is a must. This recipe uses minimal equipment and ingredients which I almost always have in the kitchen, making it perfect for a weekday dinner.

Serves 4

Ingredients:

• 800g boneless pork belly strips

• 15g plain flour

• 20g olive oil

• 100g white onion

• 60g carrot

• 60g celery

• 2 bay leaves

• 4 garlic cloves

• 15g tomato paste

• 200ml white wine

• 500ml chicken stock

• 800g red kidney beans

• 1 bunch of parsley

• 1 lemon

• 5g anchovies

• 2 garlic cloves

• 1 bunch coriander

• 1 bunch parsley

• 5g capers

• ½ lemon

• olive oil

• 400g brown rice

• 625ml water

Method:

• Preheat the oven to 160°C. Cut the pork belly strips into equal cubes then dust with flour. Heal the olive oil in an ovenproof pot then sear the pork belly until golden brown. Transfer onto a plate for later.

• Finely dice the onion, carrots and celery then add to the pot along with the bay leaves and crushed garlic cloves. Cook on a lower heat until softened then stir in the tomato paste.

• Cook out the tomato paste for around 2 minutes then add in the white wine. Allow this to reduce down, making sure to use a wooden spoon to scrape the bottom of the pot. Pour over the chicken stock then bring to a simmer. Add in the seared pork belly then cover with a lid and cook in the oven for an hour.

• For the salsa verde blitz together the herbs, anchovies, capers, lemon juice and some olive oil with salt and pepper in a food processor or blender. Taste and season then add additional olive oil if needed. Set aside.

• After an hour, remove the pot from the oven and stir through the rinsed kidney beans. Cover with the lid again and put the pot back in the oven for another 30 minutes until tender.

• Meanwhile, rinse the rice until the water runs clear, then add to a pot along with the water. Bring to a boil on a high heat and cook while covered with a lid for around 15 minutes, turn off the stove and leave the rice to finish steaming while covered for another 10 minutes. After this time, use a fork to gently separate the rice. Add salt and/or butter if desired.

• Remove the pork belly from the oven then scatter with chopped parsley and lemon zest then season with salt and pepper.

• To serve, spoon the rice into a bowl and top with the pork belly and bean stew. Spoon over generous amount of the salsa verde and enjoy!