Preheat the oven to 300 degrees F.

Using your sharpest knife, slice the pork belly into cubes. If it has a rind, trim it off. If you’re having difficulty with the knife slipping, chill the meat in the freezer for a few minutes to firm it up.

Rind can be saved, divided up into small portions and frozen, for use in soups, stews, and anywhere you might otherwise need a little fat.

Set the pork aside a moment.

Place a 3 or 4 quart oven-safe heavy pot or casserole over medium-low heat.  Enameled cast iron with a lid is ideal, but any oven-safe, heavy-duty pot will do. Heat a film of olive oil in the pot. Lay the bouquet garni inside, add the pork, then add the rest of the ingredients. Stir gently so everything melds.

The liquid should be level with the beans and pork, neither swamping it nor leaving food to dry out. If there isn’t enough liquid–highly unlikely–add a little broth, white wine, or even just water.

Add the lid, or cover tightly with foil. Place in oven. Check after ninety minutes; dish is ready when pork can be cut with a spoon.

Sprinkle with parsley, if you’ve got it–I often don’t, as evident above. The dish turns out well anyway. Tamasin Day-Lewis suggests serving this with mashed potatoes. We more modestly eat it with bread and either green salad or cooked greens.

Notes:

Pork belly isn’t a dish you can rush, but you could crank the oven to 325.

For a vegetarian option, add one leek, well cleaned and sliced, white and light green parts. You could also add waxy potatoes. This will cook faster: check after an hour.

If your oven is occupied, this can be made stovetop: place pot on a medium low burner. Keep at low simmer; cooking time may be a bit longer, depending on your oven and the cooking vessel.