2.2 kg piecefree-range pork belly, scored in a 3cm cross-hatch pattern100 mlextra-virgin olive oil5-6fresh bay leaves, finely chopped3 tspfinely chopped rosemary3garlic cloves, finely chopped100 mldry white wineFagioli all’uccelletto400 gmfresh borlotti beans (about 1kg unpodded; see note)1½ tbspolive oil100 gmmild pancetta, finely chopped4-5sage leaves1small marjoram sprig1garlic clove, coarsely chopped1small red chilli, seeds removed, thinly sliced400 gmcanned chopped tomato
Place pork skin-side up on a work surface, drizzle with half the olive oil, scatter with 3 tsp sea salt and massage in well. Refrigerate, uncovered, for salt to penetrate (2 hours).
Preheat oven to160C. Place pork skin-side down on a work surface, scatter over herbs and garlic, season to taste, roll to form a cylinder, then tie at intervals with kitchen string. Place in a deep roasting pan, drizzle with remaining oil and roast until partly cooked (35-40 minutes), then increase temperature to 180C and roast until skin begins to crisp (35-40 minutes). Add wine, increase temperature to 200C and cook until skin is crisp (35-40 minutes). Set aside to rest (30 minutes).
Meanwhile, for fagioli all’uccelletto, cook beans in a large saucepan of simmering water over medium heat until tender (25-30 minutes), then drain (reserve 375ml liquid). Heat oil in a separate saucepan over medium heat, add pancetta, herbs, garlic and chilli and sauté until tender (5-7 minutes). Add tomato, cook until tomato starts to soften (5-7 minutes), add beans and liquid and cook until thick (10-15 minutes). Season to taste and serve hot with thickly sliced pork.
Note If fresh borlotti beans are unavailable, substitute dried
beans soaked overnight in cold water. The cooking time may
This recipe is from the May 2011 issue of Australian Gourmet