Slow Cooked Pork Belly with Borlotti Bean Stew

Preparation:

1. Defrost the pork in its pouch
2. Drain beans
3. Peel & dice the red onions
4. Trim and slice spring onions
5. Zest and juice lemon
6. Chop coriander
7. Peel and thinly slice garlic
8. Slice chillies - seeds in

Method:

1. For the stew put 15ml of the oil into a pan on a medium heat
2. Add the sliced garlic and allow to colour slightly, then add the red onion & simmer gently until soften
3. Now add the anchovy fillets and mix into the onions allowing the fillets to break down, stir well
4. Next add the chilli, mix well & sauté for approx. 1 min before adding the beans, stir into the onion mix
5. Add the vinegar, lemon zest & juice, stir well and allow to sauté for another 2-3 mins on a low heat
6. Take off the heat, add the spring onions & coriander, mix well,
7. Add the seasoning to taste, allow to cool, place in a fridge to be used as required
8. Pre-heat the oven to 180°C
9. Remove the pork belly from its packaging and place on a lined baking tray
10. Place into the oven for approx. 10 mins or until core temp is reached and the pork is golden brown
11. Re-heat the bean stew and spoon into your chosen dish, place the pork on top and serve!