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.


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