The Slow Cooker really becomes interesting when it’s cooking meat, soft and melting off the bone (if it’s on the bone to begin with). You can really get good value out of cooking meat in the slow cooker as even cheap tough cuts come out tender and moist. Cheap cuts of meat usually have good amounts of fat on them which release nicely into the dish for more warmth and good feeding. The fat that comes on a piece of pork belly is worth savouring, I combined it with some beans and left it all simmering for a good 4 hours in Ras-al-Hanout (a rich and aromatic Moroccan spice). The combination of pork belly fat with the spices really got into the beans and enriched their flavour.
Pork Belly And Bean Cassoulet
Prep Time: 15 minutes
Cook Time: 4 hours
Number of servings: 7
7 Pork Belly strips
3 cans of beans like, butter beans, kidney beans, chick peas or mix the beans
1/2 cup of passata
3 table spoons of Ras Al Hanout
1 big white onion
3 celery sticks
4 cloves of garlic cloves
1/2 a cabbage finely shredded
1 liter of water (at room temperature)
Salt and Pepper to taste
Oregano as garnish or thyme, parsley or any herb of choice. (Optional)
- Heat a small pan with some olive oil. Put the pork strips fat side down and fry for a couple of minutes until the skin is golden and crisp. Turn the pork strips and sear it on all sides.
- In a Dutch Oven add, onions, celery, garlic, ras-al-hanout, cabbage and the beans. Pour 1 liter of water. Season with salt and pepper. Place the Pork belly strips on top.
- Cook in the oven at 150C for 4hrs.
- Gently take the dish out and garnish with some oregano.
- Serve with some cooked coouscous or buckwheat.