Fresh white beans with pork belly and golden leeks
Total time2 h 15 min Preparation and possible waiting 25 min · Cooking 1 h 50 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h 15 min Preparation and possible waiting 25 min · Cooking 1 h 50 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Stew
Lunch
More than 2 hours
Method
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Cut the pork belly into four pieces. Place in a saucepan with 1200 g water, the salt and chopped spring onion, carrot, tomato, garlic and green pepper.
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Simmer covered for 60 minutes, reserving 200 g water to replace evaporation. Lift out the vegetables once tender and blend with a ladle of broth.
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Add the fresh white beans to the broth and simmer for another 30-45 minutes until tender and the pork belly is easily pierced with a fork. Lift out the pork belly. Return the vegetable purée to the saucepan and stir gently.
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While the beans finish cooking, thinly slice the leek into rings and toss with 15 g oil. Spread on a lined tray and bake at 180°C conventional for 12-18 minutes, stirring and watching closely to prevent burning. Brown the cooked pork belly in a frying pan with the remaining 15 g oil for about 2 minutes on each side.
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Serve the beans in their thickened broth with one piece of pork belly and the leek rings. Divide the pan juices and all the parsley between the portions.
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