This tempting confit pork belly recipe with cannellini beans and rosemary is sure to satisfy your taste buds. The juicy pork belly is expertly cooked in its own aromatic fat for a melt-in-your-mouth experience. Perfectly paired with creamy cannellini beans and fragrant rosemary, this dish is a true delicacy. Please note that this recipe contains pork and is intended for non-Muslims only.
- 1 kg pork belly, with skin and bones intact
- 200 g coarse sea salt
- 6 rosemary sprigs, leaves picked and finely chopped
- 4 garlic cloves, minced
- 2l duck fat
- 500 ml vegetable oil
- 300g dried cannellini beans
- 150g unsalted butter
- green salad for serving
- Use a knife to score the skin of the pork
- Place the pork in a shallow bowl
- Rub the pork with sea salt, half the rosemary and all the garlic
- Cover the dish with cling film and place it in the fridge for at least 7 hours, preferably overnight
- Soak the beans in plenty of cold water overnight
- Preheat the oven to 150°C/130°C fan/gas 2
- Wash the pork well and pat dry
- Heat duck fat and half the vegetable oil in a deep, ovenproof baking dish or roasting pan until the fat has melted
- Carefully place the pork in the bowl or dish
- Cover with foil and place in the oven
- Cook for about 4 hours or until the pork is very tender
- Allow the pork to cool slightly, then remove it from the fat and allow it to cool completely
- Alternatively, you can store the pork, covered in fat, in the refrigerator for up to 3 months
- Remove the bones, tendons, or membranes from the pork
- Press the pork between two roasting sheets using heavy weights
- Let the meat sit in the fridge for at least 2 hours
- Preheat the oven to 220°C/200°C fan/gas 7
- Drain the beans and place them in a large pot
- Cover the beans with about 2 inches of fresh water
- Bring the beans to a boil, then cook over medium heat for 40 minutes or until tender
- Add butter and remaining rosemary to the beans
- Cook for 5 minutes until the beans and butter water are emulsified
- Season well and keep the beans warm
- Remove the pork from the refrigerator and cut it into four equal pieces
- Place a large, ovenproof, non-stick casserole pan in the oven with the remaining oil and heat until almost smoking
- Place the pork, skin side down, in the hot vegetable oil
- Place the pork in the oven for 12 minutes, until heated through and the skin is crispy and golden
- Divide the beans between four serving plates
- Top each plate with a piece of crispy pork
- Serve with a crisp green salad
Equipment and tools
To make this Confit Pork Belly with Cannellini Beans and Rosemary recipe, you will need the following equipment and tools:
- Large baking dish
- Big pot
This recipe for Confit Pork Belly with Cannellini Beans and Rosemary may contain the following allergens:
Storage and leftovers
Follow these guidelines to store leftovers of this Confit Pork Belly with Cannellini Beans and Rosemary:
- Allow the dish to cool completely.
- Transfer the leftovers to an airtight container.
- Store in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
Health Benefits of Confit Pork Belly with Cannellini Beans and Rosemary
Confit Pork Belly with Cannellini Beans and Rosemary is a delicious dish that combines the rich flavor of pork belly, the creaminess of cannellini beans and the aromatic scent of rosemary. Not only does it satisfy your taste buds but it also offers several health benefits that make it a nutritious addition to your diet. Let’s take a closer look at the key ingredients and their benefits:
Pork belly provides a good amount of essential nutrients including protein, vitamins and minerals. Although it is known for its high fat content, the inclusion of skin and bones in this recipe gives the dish more depth. The fat in pork belly is a source of energy and, when consumed in moderation, can be part of a balanced diet. It also contains important fatty acids like oleic acid, which can help reduce inflammation in the body.
Rosemary not only adds a wonderful aroma and flavor to the dish but also offers several health benefits. It is packed with antioxidants that protect the body from free radical damage. Additionally, rosemary has anti-inflammatory properties that may help reduce the risk of chronic diseases such as heart disease and certain cancers.
Cannellini beans, also called white kidney beans, are a great source of plant-based protein and fiber. They are a low-fat alternative to meat and still offer a filling consistency. The fiber in cannellini beans supports digestive health by promoting regular bowel movements and helping to maintain a healthy gut microbiome. These beans are also rich in minerals like iron and magnesium, which are essential for various body functions.
Although unsalted butter is used in moderation in this recipe, it may still provide some health benefits. Butter contains fat-soluble vitamins such as vitamin A, E and K2, which are necessary for good growth and development. It also contains healthy saturated fats that help absorb nutrients and provide energy.
Adding a green salad to the confit pork belly and cannellini beans further increases the nutritional value of the meal. Green salads are rich in vitamins, minerals and antioxidants that support overall health. They are low in calories and high in fiber, making them an excellent choice for weight management and promoting healthy digestion.
With its combination of protein, healthy fats, fiber and essential nutrients, Confit Pork Belly with Cannellini Beans and Rosemary offers a balanced and healthy meal. It not only satisfies your taste buds but also offers several health benefits that contribute to your overall well-being. Try this recipe and enjoy the delicious and nutritious taste on your plate!