2 litres water 1 kg pork belly, whole piece 1 bulb garlic, crushed 30 g salt 25 peppercorns 5 bay leaves Seasonings Pork fat, for sealing
Boil salt and water in a large pot, leave to cool, add pork belly, bay and peppercorns. Store in a cold place for two days. Remove the pork, hang to dry for 24 hours, then cold smoke for two days. Mince the pork, add the garlic, rubbing it into the fatty pieces. Place in small bowls, seal surface with melted pork fat. Refrigerate.
1 kg fresh young beans, blanched in boiling water, chilled 500 g onions, chopped finely 200 g zaseka 100 g olive oil 100 g smoked bacon 10 g mixed herbs (marjoram, parsley, thyme) 10 g paprika Seasonings Water
Sauté the onion in the oil until it takes on colour at the edges, about 30 minutes. Add the bacon, coating it in the oil and onion and fry gently for three minutes, followed by the zaseka and the beans. Season, then pour in enough water to half cover the mixture. Add herbs and paprika. Check tenderness of the beans after ten minutes. They are ready when they are soft to the bite. Serve with pasta.