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Tuscan slow-cooked pork

  • Tuscan slow-cooked pork

    Serves 6 people
    Cooking time: 6-8hrs in a slow cooker
    Expertise level: 1 out of 3

    250g dried cannellini beans
    400g pork belly 
    2 large onions, chopped in large chunks
    3 carrots, chopped in large chunks
    4 tomatoes, chopped into quarters
    2 courgettes, roughly chopped
    2 cloves of garlic, crushed
    3 tsp sage
    freshly ground salt and pepper
    1 tin tomatoes
    1 glass white Chianti wine

    1. Soak the beans in cold water overnight.
    2. Drain and rinse the beans and put them in the bottom of the slow cooker.
    3. Put the onions and carrots around the sides of the slow cooker. Add the tomatoes and courgettes.
    4. Mix the garlic and sage. Spread this paste over the pork belly and transfer to the slow cooker.
    5. Pour in the glass of Chianti and season with salt and pepper.
    6. Cook on the high setting for 5 hours or the low setting for 8 hours.
    7. A couple of hours before serving, add a tin of tomatoes. You can add extra water (or wine) if necessary but the slow cooker always keeps all the steam and moisture in so you don't usually need to add much liquid.
    8. Once the pork has cooked through and started falling apart, stir the contents of the slow cooker every half hour or so to mix everything up, help the flavours mingle and make sure everything is covered in the rich tomato sauce.
    9. Serve with a chunk of crusty bread.

    Recipe created by: Cheryl Pasquier

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