Name: Chorizo & bean stew with pork belly
Prep time: 15 min
Cook time: 130 min
Ingredients: 500 g pork belly (skin on); 4 tbsp extra virgin olive oil; 1 tsp cumin seeds; 800 g cooking chorizo (sliced); 2 fennel bulbs (cut into 1cm dice); 2 carrots (cut into 1cm dice); 2 banana shallots (finely diced); 1 leek (cut into 1cm dice); 2 sticks celery (cut into 1cm dice); 10 cloves garlic (peeled and finely chopped); 3 dried ancho chilli (soaked in warm water for 30 minutes); 2 fresh green chilli (finely sliced); 6 bay leaves; 6 sprigs thyme; 400 g tin of cannellini beans (drained); 400 g tin butter beans (drained); 100 ml cider; 500 ml chicken stock; 1 savoy cabbage (finely shredded)

I love this dish at any time of year, a great dish to make to share with friends it can be made the day before and simply reheated. Serve with plenty of crusty bread and the leftovers reheat well.

500g pork...

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