6-8oz cut of pork belly
2C escarole
1C northern/white beans
2cloves garlic
To taste white wine
1C butter
1 orange
1 carrot
1 onion
2 celery stalks
To taste salt and pepper
To taste grated asiago cheese
Place pork belly in a pan with some water, chopped carrot, celery, and onion.
Cook for 3 1/2 hrs at 300 degrees. Let cool when done then slice into portions. Pan sear until crispy. Then plate.
In the pan just used, deglaze by pouring in a little of the braising liquid that was left over some white wine, and the juice from your orange and equal part chicken stock and let simmer until liquid is reduced by half. Mount pork with butter and then drizzle with pan sauce.
In a separate pan, sautee your beans, escarole and garlic cloves in butter then add salt and pepper to taste, then plate. Top all with grated asiago cheese as desired.
