This pork belly recipe was created by our Head Chef, using locally sourced ingredients, all of which are available from Fodder.
Method
Pre-heat oven to 130c.
In a deep tray, cover the pork belly in the lard and slow cook in the oven for three hours.
In a separate pan, use some of the fat from the cooking of the pork to sweat the onion, carrot, star anise, bay leaf, garlic and celery. Cook for 5 minutes, then add the butter beans with the water from the tin and the beef stock and cook in the oven for one hour.
