Honey Dijon Pork Belly with Rosemary White Bean Puree

Honey Dijon Pork Belly with Rosemary White Bean Puree

Tis the season of festive celebrations, meeting friends for a holiday toast, gathering with loved ones from near and far and indulgent tastes that make this time of year so memorable.

When I think of holiday cuisine, the word decadence comes to mind. Food prepared with occasional ingredients and with a bit more effort and time. Although the holidays can be a flurry of activity for me, I adore preparing this pork belly for guests. Once you taste it, you’ll know why it’s worth the extra time and effort.

Ingredients

  • 3-4lbs pork belly
  • Salt and Pepper
  • 3 3-inch thyme sprigs, leaves removed
  • ¼ cup honey
  • 3 tablespoons Dijon mustard
  • Chopped fresh Italian parsley for garnish
  • 1 15oz can organic cannellini beans
  • ½ teaspoon coarsely chopped fresh rosemary leaves
  • 1 clove garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • Salt and fresh cracked black pepper to taste
Read the whole recipe on Karista's Kitchen