Roast Pork Belly, Braised Beans, Hispi Cabbage

I salted the pork overnight in the fridge.

Wrapped it with some thyme underneath and roast for an hour and a half before grilling for the skin.

The beans are shallot, garlic, bacon and herbs sweat down and deglazed with brandy and Madeira before having a can of rose coco beans and some giant butter beans added, along with their bean water and chicken stock.

Cook down and then strain to adjust the thickness of the sauce.

Finish with lemon and decent olive oil.

The Hispi was seasoned and then roasted in Stainless pan in guanciale fat. In this time it basically cooks all the way through.

I dressed with some lemony homemade mayonnaise and fried capers.

All in all I really liked this.

If I did it again I’d lower the temperature of the oven and render out some more of the fat at the thickest end, but it was fine as is.