Alive and Cooking


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500g pork belly cut into5 cm pieces
200g piece of salami roughly chopped
1 large Spanish onion, peeled and chopped
3 cloves of garlic, crushed
½ bunch of thyme leaves
2 sticks of celery, chopped fine
2 bay leaves
400g white beans (tinned)
1 litre of chicken stock
½ glass of white wine
4 tbsp olive oil
Salt and pepper


Heat 2 tbsp of olive oil in an oven proof pan then seal the pork and salami until just starting to brown then toss in the onions, garlic, thyme, celery and bay leaves and cook for 1 minute.
Pour in the white wine to de-glaze then add the beans and chicken stock cover with a lid and bake in an oven pre-heated to 200c for 45 minutes.
Drizzle with olive oil before serving with crusty bread.