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- As you can see… we take our Rocca wine everywhere :)
- 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
- Rosemary White Bean Puree (recipe follows)
- 1 15oz can organic cannellini beans
- ½ teaspoon coarsely chopped fresh rosemary leaves
- 1 clove garlic, smashed
- 1 tablespoon extra virgin olive oil
View Full Recipe at Karista's Kitchen
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