Pork Belly With Cannellini Purée And Gremolata | V. Sattui Winery
V. Sattui's Pork Belly with Cannellini Purée and Gremolata
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vsattui.com.
Ingredients
- Pork Belly — 3.5 lbs
- Lemon Peel — 4 each (1/2 inch strips)
- Onion — 1/2 onion, 2/3 cup (julienne)
- Shallot — 2 each, 1/2 cup (rough chop)
- Fennel – 1 each, 1 cup (julienne)
- Black Peppercorns – 1 tbsp
- Fennel Seed – 1 tbsp
- Clove – 1 tsp
- Allspice – 6 berries
- Chicken Stock or Water – as needed
- Kosher Salt – to taste
- Parsley — 1 cup
- Toasted Garlic — 1/2 cup
- Lemon Zest — 2 1/2 tbsp
- Lemon Juice – 1/4 cup
- Extra Virgin Olive Oil — 1/3 cup
- Black Pepper – to taste
- Cannellini Beans — 4 cups
- Chicken Stock — 3/4 cup
- Butter (Softened) — 2 tbsp
- Heavy Cream — 1/3 cup
- Kosher Salt — to taste
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