You may have noticed my love for tray bake dinners, because well, they're blissfully simple to prepare, and can easily feed our family of five. Here's a variation of pork belly that I make often. In a baking dish, arrange the meat, potatoes, butter beans, shallots, garlic and rosemary. Pour over a cup of good quality chicken or vegetable stock and a splash of white wine, season with sea salt and pepper, and drizzle with extra virgin olive oil. Roast for about 3 hours at 150 C, or until the meat is deliciously succulent and crispy on top. Serve with sauted greens or garlicky peas.