Name: Conchiglie with braised pork belly and radicchio
Yield: 4
Ingredients: 60 ml extra-virgin olive oil (¼ cup); 900 gm pork belly, cut into 2cm pieces; 1 onion, coarsely chopped; 2 cloves garlic, finely chopped; 80 gm pancetta, coarsely chopped; 125 ml white vermouth (½ cup); 1 radicchio, tough outside leaves discarded, cut into wedges; 300 gm dried conchiglie; To serve: finely grated parmesan

Ingredients

60 ml extra-virgin olive oil (¼ cup)

900 gm pork belly, cut into 2cm pieces

1 onion, coarsely chopped

2 cloves garlic, finely chopped

80 gm pancetta, coarsely chopped

125 ml white vermouth (½ cup)

1 radicchio, tough outside leaves discarded, cut into wedges

300 gm dried conchiglie

To serve: finely grated parmesan

Method

Main

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.

Styling by Emma Knowles