Call us on: +44 (0) 207 193 8156
Email Address

Tuscan slow-cooked pork

  • Tuscan slow-cooked pork

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

    250g dried cannellini beans
    a piece of pork belly (about 400g)
    2 large onions
    3 carrots
    4 tomatoes
    2 courgettes
    2 cloves of garlic
    3tsp semi-dry sage
    freshly ground salt and pepper
    1 tin tomatoes
    1 glass white Chianti wine

    Soak the beans in cold water overnight.
    They're supposed to be soaked for 12 hours according to the instructions on the box, but as I was going to be cooking them in the slow cooker for several hours, I actually only let them soak for 3 hours, but this will depend on your cooking method.
    Drain and rinse the beans and throw them in the bottom of the slow cooker.
    Peel the onions and carrots, chop them into large chunks and arrange them around the sides of the slow cooker.
    Chop the tomatoes into quarters and roughly chop the courgettes then toss them in too.
    Crush the garlic in a little dish and mix in the sage.
    Spread this paste over the pork belly and transfer to the slow cooker.
    Pour in a glass of Chianti (I used white wine as I already had a cheeky bottle open, but you could use red if you prefer !) and season with salt and pepper.
    Cook on the high setting for 5 hours or the low setting for 8 hours, or whatever suits you - the slow cooker has to be the most forgiving cooking method ever in terms of timing !
    A couple of hours before serving, I added a tin of tomatoes - I went for Cirio's tomato fillets which have a chunkier texture than chopped 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 at all.
    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 tomatoey sauce.
    Serve with a chunk of crusty bread and feel free to use it to mop up every last bit of sauce from your plate !

    Created by Cheryl Pasquier

Experience an official tuscany tour with

Find me a Villa
Save as bookmark
To Tuscany on Facebook