Ingredients

500g Pork Belly skin off
1 small Pig’s Trotter
250g dried Butter Beans (soaked in water overnight)
250gr dried Haricot Beans (soaked in water overnight)
1 large White Onion peeled and very finely diced
2 large Carrots peeled and cut into small chunks
2L Chicken Stock
2 Bay leaves
1 small bunch Thyme
2 tbsp Beef dripping
Salt and Pepper

To serve:
Fresh bread with Jersey Butter

Method

1. Preheat oven to 275 F / 140 °C / Gas Mark 1

2. Gently heat the dripping in your crock or casserole dish. If you don’t have a crock or casserole use a large heavy-bottomed pan. Add the onion, celery and carrot, celery.

3. Cook over a gentle heat, until soft

4. Turn up the heat, add a little more dripping if required, and add the belly pork. Colour on all sides before adding the pig’s trotter together with the bay leaves and thyme.

5. Add the chicken stock and gently bring to the boil

6. Put on the lid and place in the oven for two and a half hours

7. Carefully remove from the oven and allow to cool. Remove the belly pork and trotter put to one side

8. Drain the beans and place in the crock, add enough water to cover the beans by about two centimetres. Season with salt and pepper

9. Replace the lid and put back in the oven. Cook the beans in the crock for about an hour and a half or until tender

10. While that cooks, take the meat of the bones

11. Add a little freshly boiled water if the crock looks a little dry and return to the oven for another fifteen minutes

12. Put the pork belly on a tray and return to oven at the same time.

13. Spoon the bean mix into large shallow bowls and top with sliced pork belly. Serve with freshly baked crusty bread and Jersey butter.