Ingredients
- * 750g piece of boneless pork belly , skin removed
- * olive oil
- * 130g diced pancetta
- * 1 large onion , chopped
- * 2 garlic cloves , roughly chopped
- * 1 tsp hot smoked paprika
- * 200g chorizo , roughly chopped
- * 400g tin chopped tomatoes
- * 150ml red wine
- * 400g haricot or cannellini beans , drained and rinsed
- * a bunch coriander
Preparation
Step 1
1. 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.
2. 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 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 haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.