Vermicular | Salt Pork Cassoulet

Ingredients

• ¾ lb (300 g) pork belly
• 4 teaspoons (12 g) kosher salt
• 1 ¼ cup (225 g) dried cannellini beans
• ¾ medium yellow onion, diced
• ¾ medium carrot, peeled, cut into ⅓” pieces
• 2 ½ oz (75 g) prosciutto
• 2 tablespoons (30 g) tomato paste
• ⅓ 14.5-oz can (150 g) diced tomatoes, unsalted
• 150 ml white wine
• 1–2 bay leaves
• 1 ½ cloves garlic, minced
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• Kosher salt and freshly ground black pepper, to taste
• ½ cup panko breadcrumbs
• ⅓ cup parmesan cheese, freshly grated
• Italian parsley, finely chopped