Confit Pork Belly with Cannellini Beans & Rosemary Recipe

Preheat the oven to 300°F (150°C).

Season the pork belly with salt and pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork belly and sear on all sides until browned.

Remove the pork belly from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant.

Add the cannellini beans, rosemary sprigs, and chicken broth to the skillet. Stir to combine.

Place the seared pork belly on top of the beans and cover the skillet with a lid or aluminum foil.

Transfer the skillet to the preheated oven and bake for 2.5 to 3 hours, or until the pork belly is tender and easily pulls apart.

Remove from the oven and let it rest for 10 minutes.

Remove the rosemary sprigs and slice the pork belly into desired portions.

Serve the pork belly on top of the cannellini beans and drizzle with the cooking juices.