Braised pork belly with beans, turnips, and tomatillos

Braised Pork Belly with Fresh Shelling Beans Heirloom Turnips and Tomatillos Ingredients: Braised pork belly Beans Turnips Tomatillos 1) Prepare the ingredients: - Shuck the beans and discard the pods.

- Remove and discard the papery husk from the tomatillos. Quarter the tomatillos.

- With a sharp knife, lightly score the fatty side of the pork belly in a cross-hatch pattern. Season lightly on all sides with salt and pepper. Lay scored side down on a paper towel lined plate, at room temperature.

2) Cook the beans: - In a medium sauce pot, combine the shucked beans with enough water to generously cover them. Bring to the boil on high heat, then reduce heat to a simmer. Cook until tender but not mushy, about 20 minutes. Season with salt and keep beans in liquid until you are ready to use them (below).

3) Make the tomatillo relish: - While the beans cook, put the quartered tomatillos in a small pot over medium-high heat.

Season with salt and pepper and cook, stirring occasionally, until they are broken down into a chunky sauce, about 8 minutes. Remove from heat.

4) Sear the pork and the turnips: - Strain the beans, but reserve 1/2 cup of their cooking liquid.

- Heat 2 teaspoons olive oil in a saute pan (non-stick if you have one) on medium-high. Place the pork belly, scored side down, and the turnips in the hot pan and cook, without moving, until deeply browned, about 3 minutes. Gently flip the pork and the turnips. Add the strained beans and just enough of the reserved bean cooking liquid to make the beans slightly saucy. Cook until pork is warmed through and the beans are hot, about 2 minutes more. Taste and season with salt and pepper.

5) Plate your dish: - Divide the beans and turnips between 2 shallow bowls. Top with the seared pork belly. Spoon the tomatillo relish over and around. Enjoy!