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SLOW ROASTED PORK BELLY WITH BUTTER BEANS, SHALLOTS AND ROSEMARY

Eleanor Ozich DINNER

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.



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