Total Steps
4
Ingredients
15
Tools Needed
4
Ingredients
- 800 gram boneless pork belly
- 1 tablespoon olive oil
- 4 strips streaky bacon, roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, roughly chopped
- 1 teaspoon paprika
- 100 gram chorizo, roughly chopped
- 400 gram chopped tomatoes, tinned
- 150 ml red wine
- 400 gram cannellini beans, drained and rinsed
- bunch coriander(optional)
- pork flavored seasoning powder(optional)
- splash light soy sauce(optional)
- 2 tablespoon sugar
- salt and pepper(optional)
Instructions
Step 1
Preheat the oven to 160°C (fan 140°C/gas mark 3). Cut the pork belly into large chunks. Heat 1 tablespoon 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.
Step 2
Add the bacon and cook for 2-3 minutes until golden. 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 about 1 minute. Return the pork to the pan and tip in the chopped tomatoes. Pour in the red wine and enough water just to cover (about 350ml). Season, cover, and cook in the oven for 2 hours.
Step 3
Stir in the cannellini beans and return to the oven, without the lid, for 20-30 minutes.
Step 4
Stir in the coriander and add more seasonings to taste, then serve with crusty bread.