Braised Pork Belly with Butter Beans

Directions

1. Heat the olive oil in a casserole dish. Chop the onion as finely as possible. Peel and slice the garlic. Put them in the pot and cook them without colour to remove the acidity and to allow the natural flavour of the onion and garlic to come through. Add the bay leaves and a splash of white wine (about 200ml). This is optional.
2. Add the pork belly, followed by the orange juice, tomato juice, tinned tomatoes and a Knorr Chicken Stock Pot. This simple, Provençal-style braise doesn’t use water. You don’t always have to dilute the Knorr Stock Pot with water. In this case, I am using the juices to dilute one Knorr Chicken Stock Pot.
3. Bring the liquid to the boil, then pop it, lid on, in the oven at 150-160°C, Gas Mark 2-3, for about three hours.
4. Check on it every hour or so, turning the pork belly over in the dish from time to time. Skim any excess fat off the surface as you go. About fifteen minutes before the end, it’s time to add the butter beans and the celery and carrot, both finely diced. Finish it with a splash of olive oil, add the thyme sprigs and put it back in the oven for the rest of the cooking time.
5. When it has finished cooking, remove the pork and slice it into portions. Ladle over the beans and the juices. Finish with some olive oil and fresh parsley to garnish.