Pork Belly And Chorizo Stew

A winner of a recipe, especially in these cold days. Recipe below, small tip though once you have skinned your pork belly, keep the skin and add that to a soup or stock whilst cooking, remove before serving and you have something pretty special.


750g piece of boneless pork belly , skin removed olive oil 130g diced pancetta 1 large onion , chopped 2 garlic cloves , roughly chopped 1 tsp hot smoked paprika 200g chorizo , roughly chopped 400g tin chopped tomatoes 150ml red wine 400g haricot or cannellini beans , drained and rinsed a bunch coriander

1. Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.

2. Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover – about 350ml. Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.

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