An oldie but a firm fave, simply can’t beat it. Whipped up a cheeky side of garlic bread too…living the dream.
750g piece of boneless pork belly , skin removed
1 large onion , chopped
1 celery, 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
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.
Add the lardons and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion, celery 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. Serve with crusty bread.