Ingredients

• 3 carrots
• 4 celery sticks
• 2 onions
• 1 leek
• 4 cloves garlic
• Sprig rosemary
• 1 tbsp Dijon mustard
• 6 Toulouse Sausages
• 2 tins of cannellini beans
• 100g duck fat (oil is fine to use)
• 600-800 g of deboned pork belly
• 500ml chicken stock

Method

1. Score the pork belly with a sharp knife and salt generously across the top layer of fat, if you have time store in the fridge overnight and this will allow some of the moisture to be removed, which will enable it to crisp in the oven.
2. Roast the belly on a high heat for 2-3 hours at 180c with some thyme and rosemary scattered underneath (until the skin is crisp all over)
3. Whilst the pork is cooking peel the onions, carrots, leek and garlic and wash the celery then roughly chop and place in a heavy bottomed pan with duck fat or oil and cook on a medium heat for 10 minutes stirring occasionally.
4. Cut the Toulouse sausages into 4 pieces each and add to the pan of vegetables, stirring occassionally to brown for 5 minutes and then add the herbs, then add in the stock and simmer on a gentle heat for 1 hour.
5. Once the pork belly is nice and crispy then we will cut it skin side down to avoid shattering the crackling, and then turn it back to serve
6. Place the stew into a bowl and top with the pork belly, adding some freshly chopped parsley