FEATURE RECIPE
Conchiglie with braised pork belly and radicchio

Conchiglie with braised pork belly and radicchio

Serves 4



60 ml (¼ cup)   extra-virgin olive oil
900 gm   pork belly, cut into 2cm pieces
1   onion, coarsely chopped
2 cloves   garlic, finely chopped
80 gm   pancetta, coarsely chopped
125 ml (½ cup)   white vermouth
1   radicchio, tough outside leaves discarded, cut into wedges
300 gm   dried conchiglie
To serve:   finely grated parmesan


1 Preheat oven to 160C. Heat 2 tbsp olive oil in a large heatproof casserole, add pork and cook over high heat for 5 minutes or until browned. Transfer pork to a plate. Add onion, garlic and pancetta to casserole and cook over medium heat for 6 minutes or until onion is tender. Return pork to casserole and add vermouth. Cover and roast for 1½ hours.
2 Heat remaining olive oil in a large frying pan, add radicchio and cook, turning occasionally, over medium heat for 4-5 minutes. Remove lid from casserole, add radicchio and cook for 30 minutes or until tender. Season to taste with sea salt and freshly ground black pepper.
3 Meanwhile, cook conchiglie in a large saucepan of boiling salted water until al dente, drain and return to pan. Add pork mixture, toss to combine and serve scattered with parmesan.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles

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