Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.
- 4 pork belly slices
- 1 leek, finely sliced
- 125 asparagus tip, cut into chunks
- 215g butter beans, drained
- 7 garlic cloves, peeled and kept whole.
- 1 tsp oregano
- 300ml chicken stock
- 1 tsp olive oil
- Preheat the oven to 180°.
- On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
- Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
- Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
- Bake for 45 minutes or until the pork is crispy.
Best served hot.