Pork Confit with Pears & Borlotti Beans

In cooking this Pork Confit with Pears & Borlotti Beans we have done all the hard work for you! Our bestselling pork confit made by slow cooking marinated pork belly here at Dukeshill is ready to use in this delicious and easy recipe. Even better this dish can be made ahead or frozen. Simply serve with rice, pasta or mash.

October 19, 2018
: 6
: 20 min
: 1 hr
: 1 hr 20 min
: Easy

Our tasty pork confit with pears & borlotti beans makes a speedy, supper without the need for hours of cooking. We've done that bit for you, cooking the cured pork belly for 14 hours until it's meltingly tender.


  • 2 tbsp olive oil
  • 10g butter
  • 2 onions, chopped
  • 2 parsnips, peeled and diced small
  • 25g plain flour
  • 500ml cider
  • 500ml chicken stock
  • 500g pork confit, diced 2cm cubes
  • 1 x 400g tin Borlotti beans
  • 2 pears, peeled, cored and diced
  • 3 sprigs thyme, leaves removed
  • 3 sage leaves, finely chopped
  • ¼ tsp salt
  • freshly ground black pepper
  • Step 1 Pre heat the oven to 200’C/ 180’C fan.
  • Step 2 Heat the oil and butter over a medium heat in a heavy based casserole dish. Sauté the onions for 5 minutes then add the diced parsnips and cook for a further 5 mins.
  • Step 3 Sprinkle over the flour and stir through for 1 minute. Pour in the cider and allow to come to a rolling simmer. Allow the cider to reduce a little for about 5 minutes then add the stock. Again, allow to come to simmering point and place a lid on.
  • Step 4 Reduce the heat a little and simmer gently for 20 minutes to allow the parsnip to soften.
  • Step 5 Add the diced pork confit, Borlotti beans, pears, herbs and seasoning. Stir through and replace the lid. Pop the casserole in the oven and cook for 25 minutes.
  • Step 6 Serve with noodles, rice or mash.