Pork belly with Cider Sauce and butterbeans

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This pork dish is a mash up of an old Jamie recipe and a long-standing face-off with a butterbean can that was at the back of the cupboard for a while. Mind-numbingly easy, yet packs an all-mighty punch (and the oven does most of the work anyway). 📷@julesandbean

Takes 2 hours 15 mins, makes 4 work lunches

INGREDIENTS
4 pork belly slices (approx 500g)
A bottle of good cider (500ml, I use @savannacider)
2 garlic cloves, left whole
2 big onions, sliced thickly into rounds
2 jars of butterbeans
A big handful of kale (or any leafy green), shredded
A big spoonful of creme fraiche
A tablespoon of Dijon mustard
A tablespoon of fennel seeds
A lemon
Salt and pepper
Olive oil

METHOD
1) Pre heat the oven to 150C. Lay the onions and garlic in a deep tray with the pork on top. Season everything with salt, pepper and the fennel seeds. Pour over the cider. Cover with foil and put in the oven to cook slowly for 2 hours.
2) After 2 hours, remove the pork to rest. Roughly chop up the onions in the pan, add the butterbeans, Swiss chard and the zest of a lemon. Stir, then return to the oven for 15 mins.
3) Finish the beans with the creme fraiche, Dijon mustard and seasoning as needed.
4) To serve, lay a pork belly slice on top of a pile of the beans.

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