14th May 2013

Crispy pork belly with sage and butterbeans

Wine: 2012 Villiera Barrel Fermented Chenin Blanc (£11.49, 14%, Marks & Spencer)

Ingredients 1.5kg (3lb 6oz) belly of pork, bone in, skin scored For the butterbeans 2tbsp olive oil 2 onions, peeled and finely chopped 3 carrots, peeled and cut into small dice 2 sticks celery, cut into small... Read more