Braised Campo Grande Iberico Pork Belly

When two ingredient-obsessed brands come together, magic happens. For this special collaboration, Chef Marco partnered with Campo Grande. He used their Iberico pork to create a dish that celebrates slow cooking, quality ingredients, and the kind of nourishing flavor you can only get from time and care.

Using Campo Grande’s richly marbled Iberico pork belly and Brodo’s deeply flavorful Signature Hearth broth, Marco braised the meat low and slow until tender enough to melt at the touch of a fork. The result is a dish that’s both rustic and refined — perfect spooned over garlicky escarole and beans or layered into a next-level BLT.

This is Italian comfort cooking at its best — the kind of dish that rewards patience, highlights premium ingredients, and fills your kitchen with heavenly aroma.

Serves 4

Ingredients

Pork Belly

• 1 piece Campo Grande Iberico pork belly cut into four equal size pieces (2 pieces for escarole, 2 pieces for BLT)
• 1 yellow onion, cut into one inch dice
• 1 large carrot, cut into one inch dice
• 1 stalk celery, cut into one inch dice
• 2 sprigs of fresh rosemary
• 2 sprigs fresh sage 
• 3 cloves fresh garlic, peeled and lightly cracked.
• 2x 1-cup pouches of Brodo Signature Hearth broth
• 2 T evoo 
• Salt and pepper.

Beans

• 1 small head of escarole, washed and cut into large pieces
• 2 cloves of garlic, thinly sliced
• 2 tablespoons evoo
• 2 cups cooked beans (barlotti or cannelini)

Instructions

To Make the Pork Belly:

1. Preheat oven to 325 degrees F.
2. Heat 2T of EVOO in a 12 inch fry pan over high heat until a wisp of smoke appears
3. While pan is heating, season pork on all sides with a generous amount of salt and pepper
4. Add pork to hot pan and sear on both sides until nicely browned, approximately 2 minutes per side
5. Remove pork and set aside.
6. Add onions, carrots, celery, herbs, and garlic to hot pan and sauté until lightly browned, stirring occasionally, approximately 5 minutes.
7. Nestle pork on top of veggies, fat side up
8. Add 2 pouches of Brodo Hearth broth.
9. Cover with paper lid (cartouche)
10. Cook for 2 hours, basting the top of the pork with cooking liquid every 30 minutes
11. Once done carefully remove pork with a slotted spatula and place into a container lareg enough to hold all the pork, pour the cooking liquid through a strainer over the cooked pork. Cool in the refrigerator overnight.

To Make the Beans & Assemble the Dish:

1. Preheat oven to 300 degrees
2. Cut 2 of the pieces of cooled pork belly in half creating 4 equal sized portions. Remove any coagulated fat from cooking liquid and store for later use (makes for a great cooking fat)
3. In an 8″ sauté pan add EVOO and sliced garlic over medium heat until the slightest sign of browning.
4. Add escarole, season with salt and pepper, and sauté until wilted, approx 2-3 minutes
5. Add beans and one cup of the pork cooking liquid.
6. Bring to a boil, reduce to a simmer.
7. Nestle pork into the pan and set into oven for 20ish minutes
8. Plate in 4 shallow bowls.