1kg pork belly, skin off & bone out
2ltrs red wine
1 ½ltrs chicken stock
6 leeks, washed & finely sliced
½ cup olive oil
½ cup lima beans, soaked in water for ½ hr.
½ cup flat leaf parsley, chopped finely
Salt & white pepper
Cut pork belly into 1cm cube pieces and place into a large bowl. Cover pork belly with 1ltr of red wine and place into the fridge for 1hr.
Remove pork belly from the fridge and strain off the liquid. throw away the liquid.
Heat a large braising pot on medium heat and add a little olive oil and butter. Once butter has melted and hot. Add pork belly and seal off belly. You will need remove the belly after a couple of minutes and strain off excess liquid. Heat another amount off oil and butter and repeat the process until pork belly begins to caramelise. This may take 3 to 4 time off straining.
Once belly is caramelised add the leeks, red wine and cook for 3 to 4mins.
Next add the chicken stock and lima beans. Bring to the boil and then turn down to a simmer. Skim any excess impurities from the top. Cook pork for 1 ½ hrs or until the liquid has reduced to a thick syrup and pork is tender.
Add salt & pepper to taste.
Serve and sprinkle parsley over the top.