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Pork Belly & Chorizo

chorizo-shot

Ingredients

 

One Three Little Pigs Chorizo roughly chopped

750g piece of Three Little Pigs pork belly, skin removed & boned

130g diced pancetta works just as well

olive oil

1 large onion chopped

2 garlic cloves, roughly chopped

1 tsp hot smoked paprika

400g tin chopped tomatoes

150ml red wine

400g haricot or cannelloni beans, drained and rinsed

a bunch coriander

 

Method

 

  1. Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks.
  2. 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.
  3. 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.
  4. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes.
  5. Pour in the wine and enough water just to cover – about 350ml. Season, cover and cook in the oven for 2 hours.
  6. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes.
  7. Stir in the coriander and serve with crusty bread. Enjoy!