Pork Belly with Beans

Mouth watering, chilly spring evening comfort food

Ingredients (serves 2)

4 Pork Belly slices

6 small onions (about the size of a small egg)

6 cloves of garlic

2 large Carrots

1 Large tin Haricot Blanc (or Butter Beans)

2 chicken Stock cubes

Salt and Pepper

1 Tbsp. chopped chives

Method

Peel the onions and carrots, leave the onions whole but chop the carrots into large chunks. Add the Belly slices, onions, carrots, unpeeled garlic, stock cubes to a large saute pan or saucepan. Add enough water to cover everything bring to the boil and then simmer for about 2 hours. Add the (un-drained) tinned beans and continue to gently simmer for another 30 minutes. Season to taste and serve with a sprinkling of chopped chives, a nice chunk of fresh bread and a glass of dry white wine.