Porchetta with cannellini beans and fennel
You will need to begin this recipe a day ahead.
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Serves
4
Cooking Time
Prep time 10 mins, cook 50 mins (plus soaking)
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1
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single-clove garlic, finely chopped (see note)
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80 ml (1/3 cup)
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extra-virgin olive oil
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60 ml (¼ cup)
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sherry vinegar
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300 gm
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dried cannellini beans, soaked overnight (see note)
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2
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bulbs of baby fennel, cut into ½cm dice
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½
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Spanish onion, finely chopped
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80 gm (½ cup)
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green picholine olives (see note)
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1½ tbsp
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olive oil
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800 gm
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boneless pork belly, cut into 4 pieces across the grain
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1
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radicchio, outer leaves and core removed, cut into thin wedges
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1
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Combine garlic, olive oil and vinegar in a large bowl and set aside. Drain beans and combine in a large saucepan with enough cold water to cover completely. Bring to the boil over medium-high heat, then cook until tender (30-40 minutes). Drain, then add to vinegar mixture with fennel, onion and olives and season to taste with sea salt and freshly ground black pepper.
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2
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Heat olive oil in a large frying pan over medium-high heat. Season pork and cook until browned and cooked through (4-5 minutes on each side).
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3
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Stir radicchio through bean mixture, divide among plates, top with pork and serve immediately.
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Note Single-clove garlic is milder and sweeter than common garlic. If unavailable, substitute with 2 cloves of garlic per single-clove garlic. Picholine olives are medium-sized olives from France and are available from select delicatessens. Cannellini beans are sometimes called northern beans.
Drink Suggestion Young Chianti or sangiovese.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Lisa Featherby
DRINK SUGGESTION Max Allen