Tuesday, 13 September 2011



Pork belly, cannellini beans, chicken
  stock, sage, onions, garlic, goose/duck fat, Merguez sausage.
1) Peel and roughly dice 2 white onions and sautee in a tablespoon of goose fat. Add 4 cloves of crushed garlic and some roughly chopped Merguez sausage.

2) Pour in 1 pint of chicken stock and a small handful of freshly chopped sage. Stir through and add 2 cans of cannellini beans.

3) Layer the pork belly in the bottom of a casserole dish (I used 6 pieces of pork belly per 2 cans of beans/pint of stock) and pour over the beans, sausage and stock. The trick is to cover the meat with the beans so that a crust can be formed, but ensure that the meat is set in enough liquid so that it doesn't dry out.

4) Cook in the oven for at least one hour. The top should have a lovely crispy crust, and the meat fats should have reduced into a creamy, rich sauce underneath.

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