The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pork and white beans


You'll need to begin this recipe the day before.

You'll need

60 ml (¼ cup) extra-virgin olive oil 1 onion, coarsely chopped 1 carrot, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 2 small dried red chillies, crumbled 5 stalks thyme 6 sage leaves 2 tbsp tomato paste 250 ml (1 cup) red wine 300 gm dried cannellini or haricot beans, soaked in water overnight 10 cm piece of pork skin, rolled and tied with kitchen twine 1 pig’s trotter, halved lengthways (see note) 1 kg piece of pork belly, cut into 2cm thick slices To serve: vincotto (see note)

Method

  • 01
  • Preheat oven to 150C. Heat olive oil in a casserole over medium-high heat, add onion, carrot, celery, garlic, chillies and herbs and sauté for 6 minutes or until vegetables are soft. Add tomato paste and cook, stirring, for 3 minutes, then add wine and simmer for 5 minutes or until reduced by half. Add drained cannellini beans and stir to combine, then add pork skin, trotter and 500ml water, increase heat and bring to the boil. Place pork belly overlapping slightly into pan and press down to cover with liquid. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Cover with a lid and place into the oven. Cook for 3½-4 hours or until beans are tender and adjust seasoning. To serve, divide beans and pork among plates and drizzle with vincotto.

Note Ask your butcher to halve the pig's trotter for you. Vincotto is a syrup made by cooking freshly crushed grapes, available from delicatessens and specialty food stores.


White beans
Part of the kidney bean family, white beans can include haricot, cannellini, lima and butter beans. They need to be soaked prior to cooking and are a great all-purpose bean, perfectly at home in braises as they are in salads, soups and purées. White beans are smaller than cannellini beans, which are longer and kidney-shaped. Cannellini cook to a fluffy texture and are especially popular in Tuscany where the people are known as 'mangia fagioli', or bean eaters, due to the large amounts of beans they consume. Haricot or navy beans make excellent baked beans - most notably as part of the classic French cassoulet.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2007

You might also like...

Tempered chocolate

recipes

Armando Percuoco: Linguine Napoletana

Trenette with pesto

recipes

Dhal with coriander and fried onion

Broad bean puree with chorizo

recipes

Rustichella casarecci con salsa verde

Rustichella casarecci

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×