Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1.5 kilograms of skin-on pork belly without cutting into the meat, then rub generously with 1.5 teaspoons sea salt, 0.75 teaspoon freshly ground black pepper, 1 tablespoon dried Greek oregano, and 1 teaspoon garlic powder.

2. 2

   Place the seasoned pork belly into a vacuum-sealable bag, ensuring all air is removed, then immerse it in a preheated sous-vide water bath at 68°C (154°F) for 14 hours.

3. 3

   The day before, soak 250 grams of dried giant beans in abundant cold water overnight; then drain, rinse, place in a pot with fresh water, and simmer until tender, about 45-60 minutes.

4. 4

   For the Gigantes Plaki, sauté 1 medium finely chopped red onion and 3 minced garlic cloves in 1 tablespoon extra virgin olive oil for 5 minutes, then add 400 grams crushed tomatoes, 1 cup vegetable broth, 0.5 teaspoon sugar, and the cooked beans, simmering for 15-20 minutes until slightly thickened.

5. 5

   While the beans simmer, remove the pork belly from the sous-vide bag, pat it very dry with paper towels, then prepare the glaze by whisking together 3 tablespoons Greek honey, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, and the zest of 1 large lemon.

6. 6

   Preheat your oven to 200°C (390°F) or a broiler; place the dried pork belly skin-side up on a rack, brush generously with the honey-lemon glaze, and roast or broil for 15-20 minutes, or until the skin is golden and crispy, reapplying glaze every 5 minutes.

7. 7

   Once crispy, remove the pork belly from the oven, let it rest for 10 minutes, then slice it into thick portions.

8. 8

   Stir 2 tablespoons fresh dill and 2 tablespoons fresh parsley into the Gigantes Plaki, then serve the crispy sous-vide glazed pork belly over or alongside the warm giant beans.