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Slow-braised pork belly with wilted greens, olives, capers and feta polenta

Beautifully tender, juicy pork cooked in a flavoursome casserole with healthy greens and served with buttery polenta. Add the beans if you want to bulk it out to serve more people.

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For the pork belly

  • 1.5kg/3lb 5oz piece pork belly
  • sea salt and freshly ground black pepper
  • olive oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 small fennel bulb, finely sliced
  • 4 garlic cloves, finely chopped
  • 6 salted anchovies
  • 350ml/12fl oz white wine
  • 500ml/18fl oz chicken stock
  • 500-600g/1lb 4oz-1lb 5oz mixed leafy greens, such as a mix of spinach, chard (red or green), kale, dandelion, or similar, torn into rough pieces
  • 200g/7oz broccoli, roughly chopped
  • 50g/1¾oz capers, rinsed
  • 100g/3½oz pitted green olives roughly chopped
  • butter beans or black-eyed peas (optional), to taste
  • ½ lemon, juice only, to taste
  • 30g/1oz finely chopped fresh flat-leaf parsley

For the feta polenta