Braised pork belly with borlotti beans

Contains pork – recipe is for non-Muslims only

Combine pork belly, borlotti beans and veg to make this delicious one-pot casserole. Serving up three of your 5-a-day, it’s wholesome as well as flavourful

  • Prep:20 mins
    Cook:1 hrs 40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 662
  • fat 34g
  • saturates 10g
  • carbs 29g
  • sugars 9g
  • fibre 13g
  • protein 45g
  • salt 1.1g


  • 800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped, any leaves reserved and chopped, to serve
  • 1 rosemary sprig
  • 2 bay leaves
  • 2 garlic cloves, roughly chopped
  • 1 tbsp tomato purée
  • 200ml white wine
  • 500ml chicken stock
  • 2 x 400g cans borlotti beans, drained
  • large handful of parsley, leaves picked and finely chopped, to serve
  • 1 lemon, zested, to serve


  1. Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.

  2. Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

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