WHAT TO EAT TONIGHT

Pork belly with chickpeas and turnip tops

A slow-cook winter one-pot with just enough goodness to keep your January on track

Posted

Added on

A slow-cook winter one-pot with just enough goodness to keep your January on track

Posted

  • SERVES 6
  • PREPARATION TIME 20 minutes
  • COOKING TIME 60+ minutes
  • 300g dried chickpeas (they hold up better to two hours’ cooking than tinned ones)
  • Olive oil
  • 2 white onions, chopped
  • 2 sprigs fresh rosemary
  • Sea salt and freshly ground black pepper
  • 2kg skinless pork belly
  • 50g diced pancetta
  • 2 garlic cloves, chopped
  • 300g turnip tops, chopped (you can also use chard or kale)
  1. Soak the chickpeas overnight in cold water. When you are ready to cook, cut the pork belly into six squares and preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Heat a little olive oil in a casserole dish or pan that will transfer to the oven, put in the pork belly and sear it on each side until golden.
  3. Lift out on to a plate and put the pancetta, onions, garlic and rosemary into the casserole. Cook gently until the onion is soft and translucent, then add the chickpeas together with their soaking water (if necessary, add a little more water – just enough to cover). Bring to the boil, cover with a lid, then transfer to the oven for two hours.
  4. Take the casserole dish from the oven and return it to the hob. The cooking liquid should be quite thick, but if not, lift out the pork belly and bubble it up to reduce it further. Put in the turnip tops and cook for a further five minutes. Season well, especially with pepper, and if you have removed the pork belly, return it the casserole, then serve.

Recipe extracted from Made At Home

Recipe extracted from Made At Home

Made at Home: The food I cook for the people I love by Giorgio Locatelli

Published by Fourth Estate

£ 26.00

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Tagged in:
Pork
Chickpeas
Entertaining

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