- 1 single-clove garlic, finely chopped (see note)
- 80 ml extra-virgin olive oil (1/3 cup)
- 60 ml sherry vinegar (¼ cup)
- 300 gm dried cannellini beans, soaked overnight (see note)
- 2 bulbs of baby fennel, cut into ½cm dice
- ½ Spanish onion, finely chopped
- 80 gm green picholine olives (see note) (½ cup)
- 1½ tbsp olive oil
- 800 gm boneless pork belly, cut into 4 pieces across the grain
- 1 radicchio, outer leaves and core removed, cut into thin wedges
- 1Combine 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.
- 2Heat 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).
- 3Stir radicchio through bean mixture, divide among plates, top with pork and serve immediately.
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. Drink suggestion by Max Allen