Braised pork belly with borlotti beans

Ingredients

• 800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices
• 1 tbsp plain flour
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped, any leaves reserved and chopped, to serve
• 1 rosemary sprig
• 2 bay leaves
• 2 garlic cloves, roughly chopped
• 1 tbsp tomato purée
• 200ml white wine
• 500ml chicken stock
• 2 x 400g cans borlotti beans, drained
• large handful of parsley, leaves picked and finely chopped, to serve
• 1 lemon, zested, to serve

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