Chorizo and Pork Belly with Haricot Beans
Chorizo and Pork Belly with Haricot Beans
 Prep Time ~25 mins | Cooking Time ~2 1/2 hours |
 Approx Cost ~£10 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tip ~ This recipe can be made ahead and reheated over a low heat; it is ready when the pork is piping hot in the centre. This recipe can be frozen in an appropriate container, allow to defrost thoroughly before reheating.
Ingredients
750g piece boneless pork belly, skin removed
1 tablespoon olive oil
130g diced pancetta
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon smoked paprika
200g chorizo, roughly chopped
400g can chopped tomatoes
150ml red wine
Salt and pepper
400g can haricot or cannellini beans, drained and rinsed
Fresh coriander leaves, roughly chopped to garnish
Method
- Preheat the oven to 160C, fan 140C, gas 3
- Cut the pork belly into large chunks.
- Heat the olive oil in a large ovenproof casserole dish and fry the pork in batches over a high heat until browned all over, and then remove with a slotted spoon.
- 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 1 minute.
- Return the pork to the pan and tip in the tomatoes.
- Pour in the wine and enough water to just cover - about 350ml.
- Season with salt and pepper, cover and cook in the preheated oven for 2 hours.
- Stir in the beans and return to the oven, without a lid for a further 20 - 30 minutes.
- Stir in the coriander and serve with crusty bread.