Ingredients
- 450g approx piece of pork belly, off the bone, skin removed
- 2tbs vegetable oil
- 150ml white wine
- 400ml chicken stock
- 2 carrots, peeled and diced
- 10 cherry vine tomatoes, sliced in half
- 120g spaghetti
- Handful spinach leaves
- Handful chard leaves
- ½ tin cooked butter beans, strained
- Sea salt and black pepper
- Preheat the oven to 150 degrees. Place the pork belly on a chopping board and cut into bite-sized cubes.
- Heat a small casserole dish on the hob and add the oil. Add the pork and cook until caramelised and golden brown all over, then deglaze the pan with the white wine.
- When the white wine has reduced by half, add the stock, carrot and tomatoes and stir. Allow to come to the boil, then place a lid on and place in the oven to cook for two hours at 150 degrees until the pork is soft.
- Remove the casserole dish from the oven after two hours and stir in the spaghetti, spinach, chard and butter beans, then place the lid back on and put back in the oven for another 20 minutes.
- Remove the dish from the oven. Check the seasoning and adjust with salt and pepper, then spoon into bowls and serve.
