Porchetta alla Ariccia: Italian Roast Pork Belly

Ingredients

• 2.2 kg piece free-range pork belly, scored in a 3cm cross-hatch pattern
• 100 ml extra-virgin olive oil
• 5-6 fresh bay leaves, finely chopped
• 3 tsp finely chopped rosemary
• 3 garlic cloves, finely chopped
• 100 ml dry white wine
• Fagioli all’uccelletto
• 400 gm fresh borlotti beans (about 1kg unpodded; see note)
• 1½ tbsp olive oil
• 100 gm mild pancetta, finely chopped
• 4-5 sage leaves
• 1 small marjoram sprig
• 1 garlic clove, coarsely chopped
• 1 small red chilli, seeds removed, thinly sliced
• 400 gm canned chopped tomato