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Recipe: Chef Alison Bieber’s Winning ‘Pork and Beans’ From City Palate’s 4th Annual Pig and Pinot!

City Palate‘s 4th annual Pig and Pinot fundraiser took place this week in Calgary. Aside from raising money for Calgary Meals on Wheels, the event also saw chefs utilizing pork from Broek Acres to take home the grand prize of the ‘divine swine’ (a golden pig statue) as well as $500 donation in their own name to the charity, courtesy of Passion For Pork.

After tasting many – and I mean many – delicious dishes, the judging panel decided that Chef Alison Bieber of Black Pig Bistro would be crowned this year’s winner. Being a first-time restaurant owner (Black Pig Bistro opened only a couple of months ago), the chef was more than thrilled.

Although this is not exactly the same recipe for ‘pork and beans’ the chef put forward during the competition (chefs have to keep some secrets, you know!), this recipe for porchetta was a major part of her dish. Try it out at home…with some beans, of course!

What you’ll need…

2 lb piece of free range pork belly

2 tablespoons garlic (crushed)

1/2 cup Italian parsley (finely chopped)

1 t cup rosemary chopped

salt and pepper (to season)

Directions:

Season the inside of the pork belly (rib cage side) liberally with salt and pepper.

Mix all garlic and herbs together in a medium bowl and rub on to the salted side of the pork belly.

Roll up tightly and tie the belly with butcher’s twine.

Place into a prepared baking dish and bake in the oven for 3 hours.

Once done, remove from oven, cover and let rest for at least 45 minutes before cutting into.

Slice and serve with seasonal beans cooked and sauteed with fresh mint and lemon.

Serves 4-5

Total cook time…4 hours