Slow cooked pork belly and chorizo stew
Pork belly is a wonderful cut of meat that is unfortunately sadly ignored by most people. The meat itself contains a thick layer of belly fat which contributes greatly to its delicious flavour and gives it serious melt in the mouth properties. Wether you opt to roast it for a crispy skin or go with the slow cooked method as I have done here, you’re in for a treat. It is also a very cheap cut of meat so is fabulous if you want to create an indulgent family meal on a budget. This recipe was adapted from a recipe found on the BBC Good Food website.
1 tbsp olive oil
700g skinless, boneless pork belly, cut into large bite-sized chunks
100g chorizo, sliced
1 large onion, chopped
1 large carrot, chopped
1 tsp fennel seeds
Small red chilli, finely chopped
2 cloves garlic
4 bay leaves
Sprig of thyme
1 tbsp sugar
1 tbsp tomato puree
50ml red wine vinegar
400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
Heat the olive oil in a large pot and add the pork belly, cooking for around 10 minutes to brown the meat on all sides. Once the pork belly is browned add in the chorizo, onion, garlic, fennel seeds and chilli, then cook for 3-4 minutes until the onions start to soften slightly. Now add in the carrots, tomato puree, sugar, tinned tomatoes, red wine vinegar and water. Stir well then add in the bay leafs, sprig of thyme and drained chickpeas.
Cover your pot with a tight-fitting lid and transfer to a preheated oven and cook for 3 hours at 150˚C. After 3 hours of cooking, the pork belly should be very tender with the fatty layer becoming melt in the mouth and the sauce should have thickened up nicely. Serve simply with some fresh bread to mop up the juices.