Chorizo & Pork Belly with Haricot Beans

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Chorizo & Pork Belly with Haricot Beans
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Makes: 6 servings adjust
A filling, autumnal dish - it'll fill the house with delicious smells as it slow-roasts...

Directions

Ingredients

  • 750 grams Fresh Pork Belly, boneless, skin removed
  • Olive Oil

Step 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.

Ingredients

  • 130 grams Pancetta, diced
  • 1 Onion, chopped
  • 2 Garlic Cloves, roughly chopped
  • 1 tablespoon Smoked Hot Paprika
  • 200 grams Chorizo, roughly chopped
  • 400 grams Tomatoes, chopped
  • 150 milliliters Red Wine
  • 400 grams Haricot Beans
  • Coriander Leaf

Step 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.
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