Roasted pork belly with braised beans and curried pears – Food & Home Magazine

Ingredients

• 1 pork belly joint, about 1,5kg, bone in
• 500g coarse salt
• zest of 2 lemons
• zest of 1 orange
• 4 sprigs thyme, finely chopped
• 2 garlic cloves
• 45ml (3 tbsp) honey
• 45ml (3 tbsp) pickling spice
• 100g dried sugar beans
• 100g dried lima beans or white soy beans
• 100g dried black kidney beans
• 300ml chicken stock
• 500ml (2 cups) water
• 5ml (1 tsp) salt
• ½ a lemon
• 45ml (3 tbsp) Punjabi spice mix
• 400ml coconut milk
• 2 ripe pears, peeled, cored and cut into wedges
• 15ml (1 tbsp) medium curry powder
• salt
• freshly ground black pepper
• 50ml butter, clarified
• 200g fresh fine beans, blanched and refreshed, to serve