Roasted Pork Belly Recipe
cannellini beans, lacinato kale, sundried tomato, salsa verde
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 450°F (230°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub olive oil, salt, and black pepper into the skin and meat.
- 2
Roast the Pork Belly
Place the pork belly on a roasting pan and roast in the oven for 30 minutes. Then reduce the temperature to 325°F (165°C) and continue roasting for another 1.5 to 2 hours, or until the meat is tender and the skin is crispy.
- 3
Prepare the Beans and Kale
While the pork belly is roasting, rinse and drain the cannellini beans. In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the kale and sauté until wilted. Stir in the cannellini beans and sundried tomatoes, cooking until heated through. Season with salt and black pepper.
- 4
Serve
Once the pork belly is done roasting, allow it to rest for 10 minutes before slicing. Serve the slices of pork belly over the sautéed beans and kale, topped with salsa verde.
