Pork Recipe

Preparing the Pork Belly

Preheat your smoker to 225°F (107°C). Rub the pork belly with salt and pepper. Smoke the pork belly for about 4-5 hours until it reaches an internal temperature of 190°F (88°C).

Making the Plum Glaze

In a saucepan over medium heat, combine plum jam, soy sauce, and minced garlic. Stir until the mixture is well blended and simmer for 10 minutes until slightly thickened.

Cooking the Cannellini Beans

Drain and rinse the cannellini beans. In a pot, combine the beans with a little olive oil, salt, and pepper. Heat over medium until warmed through.

Charred Endive

Cut the endive in half lengthwise. Heat olive oil in a skillet over medium-high heat. Add the endive cut-side down and sear until charred, about 3-4 minutes. Flip and cook for another 2-3 minutes until tender.

Plating the Dish

Once the pork belly is done, let it rest for 10 minutes before slicing. Serve the sliced pork belly drizzled with plum glaze, alongside cannellini beans and charred endive.