Pork Belly Ragout

This is a really good pork belly recipe. The pork and the beans are a great compliment for each other and it works great as an appetizer. I substituted black beans for the black eyed peas and it came out great. I thoroughly enjoyed it, and unlike most pork belly recipes it’s lean, so a lot less guilt!

-2 lb pork belly(boneless), cut into roughly 1 in x 1in squares. Trim all but about 3/4 of an inch of fat the one side of the belly.(Easy to find at Chinese markets)
roughly 2 tablespoons regular olive oil
-1 large onion, chopped
-3 Tablespoons of all purpose flour mixed with 2 tablespoons unsalted butter
-1 pint chicken stock
-1 cup white wine
-4 large carrots, chopped fine in a blender or food processor
-zest of one whole lemon
-8 oz black-eyed beans, soaked overnight in cold water, drained
-1/2 teaspoon ground coriander
-1/2 teaspoon ground turmeric
-1/4 teaspoon ground ginger
-freshly ground black pepper
-kosher or sea salt
-bread crumbs (optional)

1. Preheat oven to 325F
2. Heat oil in a flameproof casserole or dutch oven over medium heat, add the pork and fry until lightly browned and sealed on both sides. Remove pork and drain on paper towels.
3. Heat the onion and fry gently for 5 minutes or so until soft and translucent. Stir in flour and butter over low heat for 1 – 2 minutes. Gradually stir in stock and wine. Raise heat and bring to the boil for 8 minutes and then simmer, stirring, until thick.
4. Add the carrots, lemon zest, beans and spices, and season to taste with salt and ground black pepper. Bring back to the boil and then boil for 10 minutes. Return the meat to the pot, cover and cook in the oven for about 2.5 hours. If desired remove cover and add bread crumbs covering top of casserole for final 45 minutes in oven.
5. Before serving, add salt and black pepper to taste.

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