This is the essence of comfort food at its highest form. Braised Iberico Pork Belly done low and slow by Chef Marco Canora from Hearth NYC. Seared on both sides then braised for hours in an aromatic, soulful broth, this pork couldn't be any more tender. Nestled on top a bed of escarole and beans, swimming in a rich, fatty hearth broth, this classic comfort dish redefines "pork and beans" — the kind of bowl that quiets a room and feeds the soul. 

Ingredients

• 1 piece pork belly cut into four equal size pieces (2 pieces for escarole, 2 pieces for BLT)

• 1 yellow onion, cut into one inch dice

• 1 large carrot, cut into one inch dice

• 1 stalk celery, cut into one inch dice

• 2 sprigs of fresh rosemary

• 2 sprigs fresh sage 

• 3 cloves fresh garlic, peeled and lightly cracked.

• 2 8oz pouches of Brodo Hearth broth

• 2 T evoo Salt and pepper.

• 1 small head of escarole, washed and cut into large pieces

• 2 cloves of garlic, sliced thinly

• 2 tablespoons evoo

• 2 cups cooked beans (barlotti or cannelinin) 

Recipe

1. Preheat oven to 325F
   
   

2. Heat 2T of evoo in a 12 inch fry pan over high heat until a wisp of smoke appears
   
   

3. While pan is heating, season pork on all sides with a generous amount of salt and pepper
   
   

4. Add pork to hot pan and sear on two sides until nicely browned, approximately 2 minutes per side
   
   

5. Remove pork and set aside.
   
   

6. Add onions, carrots, celery, herbs and garlic to hot pan and saute until lightly browned, stirring occasionally; approximately 5 minutes.
   
   

7. Nestle pork on top of veggies, fat side up
   
   

8. Add 2 pouches of Brodo Hearth broth.
   
   

9. Cover with paper lid (cartouche)
   
   

10. Cook for 2 hours, basting the top of the pork with cooking liquid every 30 minutes 
    
    

11. Once done carefully remove pork with a slotted spatula and place into a container large enough to hold all the pork, pour the cooking liquid through a strainer over the cooked pork. Cool in the refrigerator overnight.
    
    

continued next day...

1. Preheat oven to 300 degrees
   
   

2. Cut 2 of the pieces of cooled pork belly in half creating 4 equal sized portions, remove any coagulated fat from cooking liquid and store for later use (makes for a great cooking fat)
   
   

3. In a 8 inch saute pan add evoo and sliced garlic over medium heat until the slightest sign of browning.
   
   

4. Add escarole, season with salt and pepper and saute until wilted, approx 2-3 minutes
   
   

5. Add beans and one cup of the pork cooking liquid.
   
   

6. Bring to a boil, reduce to a simmer.
   
   

7. Nestle pork into the pan and set into oven for 20 ish minutes 
   
   

Plate in 4 shallow bowls.