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Recipes
Roasted Pork Belly with Salsa Verde, and Garlicky White Bean Stew
10 servings
6 hours total (Active 1 hour, 30 minutes)

Ingredients

    • For pork belly
    • 1 tablespoon fennel seed
    • 1 teaspoon dried rosemary
    • 3 tablespoons kosher salt, divided
    • 1 tablespoon citrus-champagne vinegar
    • 6 cloves garlic
    • 2 tablespoons Gourmet Garden Parsley Stir-In Paste
    • ¼ cup extra-virgin olive oil, divided
    • 2 teaspoons baking powder
    • 1 (3–4 lb) fresh pork belly, skin-on
    • Cooking twine
    • For stew
    • 1 sweet onion
    • 3 carrots
    • 3 ribs celery
    • 10 cloves garlic
    • 1 bunch kale
    • 4 (15.8 oz) cans Bush's Best Great Northern Beans
    • 6 tablespoons extra-virgin olive oil
    • ½ teaspoon crushed red pepper
    • 1 teaspoon dried rosemary
    • 2 tablespoons tomato paste
    • 1 tablespoon garlic bouillon paste
    • 1 cup dry white wine
    • 4 cups Kitchen Basics Unsalted Chicken Stock
    • For salsa verde
    • 1 shallot
    • 1 bunch fresh Italian parsley
    • 2 cloves garlic
    • 1 tablespoon capers
    • 2 anchovy fillets
    • ⅓ cup extra-virgin olive oil
    • ½ teaspoon kosher salt
    • 1 tablespoon citrus-champagne vinegar
    • ½ tablespoons water

    Steps

      1. Prepare pork belly. Add to bowl of food processor: fennel, 1 teaspoon rosemary, and 1 tablespoon salt; pulse to grind spices. Add 1 tablespoon vinegar, 6 cloves garlic, and parsley paste. Pulse until combined into a paste; with machine running, slowly add ¼ cup olive oil, and continue processing until blended and emulsified.
      2. Combine baking powder and 2 tablespoons salt in small bowl until blended. Score meat side of pork in ½-inch deep crosshatch pattern. Remove and discard bottom 2-inches of pork skin; score remaining pork belly skin. Rub garlic mixture into meat side of pork belly; leaving a 1-inch border. Rub pork skin with baking powder mixture.
      3. Roll up pork belly and place seam side down. Wrap twine around rolled up pork belly and tie closed every 1–1 ½ inches until secured. Arrange tied pork belly in roasting pan (wash hands). Chill 2 hours (or overnight).
      4. Preheat oven to 350°F. Place roasting pan in oven and bake 2 ½–3 hours until 200°F. Meanwhile, prepare stew. Coarsely chop onion, carrots, and celery; thinly slice remaining 10 cloves garlic. Strip kale leaves from stems and coarsely chop (discard stems). Drain and rinse beans.
      5. Preheat large Dutch oven on medium for 5 minutes. Add 6 tablespoons oil, onions, carrots, celery, sliced garlic, crushed red pepper, remaining 1 teaspoon dried rosemary, tomato paste, and bouillon. Cook 8–10 minutes, stirring occasionally, until vegetables soften.
      6. Add wine and bring to boil; cook 1 minute. Stir in stock and beans. Bring to simmer and cook 30 minutes. Stir in kale and cook 15–20 more minutes, stirring occasionally, until kale is tender, and stew has thickened.
      7. Carefully drain drippings from roasting pan. Raise oven temperature to 450°F and continue baking pork belly until skin is browned and crisp. Remove pork from oven and set aside to rest 30 minutes.
      8. Prepare salsa verde while the pork rests. Quarter shallot. Remove and discard tough bottom stems from parsley. Add to bowl of food processor: shallots, parsley, remaining 2 cloves garlic, capers, anchovies, remaining ⅓ cup oil, remaining ½ teaspoon salt, and remaining 1 tablespoon vinegar. Pulse until finely chopped and combined.
      9. To serve, remove twine from pork belly then thinly slice with serrated knife. Serve pork with white beans and salsa verde.

    Amount per ⅒ recipe serving: Calories 1440, Total Fat 119g, Sat Fat 38g, Trans Fat 0g, Chol 130mg, Sodium 2860mg, Total Carb 55g, Fiber 13g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 0%, Calc 25%, Iron 35%, Potassium 30%