Cooking time: 1 hour 35 minutes
400g (14oz) Toulouse-style sausages
2 tbsp olive oil
340g (12oz) pork belly, cut into 3-5cm cubes
1 onion, peeled and quartered
1 garlic clove, peeled and crushed
4 large tomatoes, quartered
2 sprigs of fresh thyme
300g (10oz) cannellini beans, drained
250ml (10fl oz) pork stock
100g (4oz) fresh breadcrumbs
Black pepper to taste
1 Preheat the oven to 180ºC/R4. Heat the oil in an ovenproof casserole dish, add the diced pork belly and brown lightly. Add the onions and soften, then add the garlic and fry for a further 1 minute. Do not allow the garlic to brown.
2 Add the tomatoes, thyme, cannellini beans, black pepper and stock to the dish. Cover the casserole dish and place in the oven to cook for 40 minutes. Meanwhile fry or grill the Toulouse sausages and place to one side.
3 After cooking the pork for 40 minutes add the sausages to the dish, cover with a lid and place back in the oven for a further 20 minutes.
4 Remove the dish from the oven and scatter the breadcrumbs over the top, cover and return to the oven for 20 minutes. Finally remove the lid and brown the top in the oven for a further 10 minutes. Serve with chunky bread.
Recipe and image courtesy of David Bates, Executive Chef at Tulip