Ingredients

• 1 kg Coles Australian Pork Belly Roast
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• 1 tablespoon thyme leaves
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 100g pancetta, coarsely chopped
• 2 x 400g cans Coles Brand Cannellini Beans, rinsed and drained
• 1/3 cup (80ml) white wine
• 1/2 cup (125ml) low-salt chicken stock
• 4 thyme sprigs
• 100g cherry truss tomatoes, halved
• Salt and pepper
• 2 teaspoons red wine vinegar
• 1/4 cup flat-leaf parsley leaves

Method

• Step 1 Place pork belly on a clean work surface and pat dry rind with paper towel. Using a very sharp knife, score the rind at 1cm intervals. Transfer pork to a plate. Rub 1 teaspoon oil over the rind. Sprinkle with half the salt. Refrigerate, uncovered, for 6 hours or overnight.

• Step 2 Preheat oven to 230C. Pat dry pork rind with paper towel. Combine remaining salt and thyme leaves in a small bowl and sprinkle over the rind. Place pork, rind-side up, on a rack in a roasting pan. Pour 2 cups (500ml) boiling water into the pan. Roast for 30 minutes or until the rind starts to blister. Reduce temperature to 200C and roast for a further 1 hour, adding more water if necessary. Increase temperature to 230C for a further 10-15 minutes or until rind is crisp. Transfer pork to a plate. Cover with foil and set aside to rest for 10 minutes. Slice into 4 even pieces.
• Step 3 Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add onion, garlic and pancetta. Cook for 5-7 minutes or until pancetta is golden. Add cannellini beans and white wine. Cook, stirring, for 2 minutes. Add chicken stock, 1/2 cup (125ml) water, and thyme sprigs. Reduce heat to low and simmer for 20 minutes. Add tomato. Cook for 5 minutes or until tomato softens. Season with salt and pepper. Stir in vinegar and parsley. Divide the cannellini bean braise among serving plates and top with pork belly to serve.