Confit Pork Belly With Cannellini Beans Rosemary Recipes

Steps:

• Soak beans:
• Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
• Cook pork while beans soak:
• Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
• Cook beans and roast tomatoes
• Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
• While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
• Finish Stew:
• When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
• Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.

Steps:

• Combine first 8 ingredients in large bowl. Add pork; turn and rub to coat well. Cover and chill overnight.
• Preheat oven to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted lard over pork to cover by 1 inch. Cover and place pork in oven. Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours.
• Using slotted spoon, transfer pork to another large bowl, packing tightly. Strain liquid in pot into 4-cup measuring cup; discard solids in strainer. Allow juices to settle at bottom of cup, about 15 minutes. Carefully pour enough fat from cup over pork in bowl to cover by 1 inch. Pour juices from bottom of cup into resealable plastic freezer bag; seal and freeze to use for making thePork Cassoulet (it's also great as a sauce). Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat).
• Rewarm pork confit to melt lard. Drain pork before using.
• *A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.