Pork Belly and Bean Stew

Photo: pepsakoy

Ingredients

800 grams piece of boneless pork belly

olive oil

4 streaky bacon, roughly chopped

1 large onion , chopped

2 garlic cloves , roughly chopped

1 teaspoon paprika

100 grams chorizo , roughly chopped

400 grams tin chopped tomatoes

150 ml red wine

400 grams cannellini beans , drained and rinsed

a bunch coriander

pork flavored seasoning powder

a splash of light soy sauce

2 tablespoons sugar

salt and pepper

Preparation

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 bacon 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 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 beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and add more seasonings to taste,then serve with crusty bread.