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 belly
4 tbsp extra virgin olive oil
1 teaspoon cumin seeds
800g cooking chorizo, sliced
2 fennel bulbs, tough outer removed and cut into 1cm dice
2 banana shallots, finely chopped
2 carrots, cut into 1cm dice
2 sticks celery, cut into 1cm dice
10 cloves of garlic, peeled and finely chopped
3 dried ancho chillis, soaked in warm water for 20 minutes
2 fresh green chilli, finely sliced
6 bay leaves
6 sprigs of thyme
100ml cider
400g tin cannellini beans, drained
400g tin butter beans, drained
500ml chicken stock
1 savoy cabbage, finely shredded
Preheat the oven to. 180c fan. Rub the meaty side of the pork with a 1tbsp of olive oil and season well with salt, pepper and cumin seeds. Put into a large roasting tray skin side down and roast for 2 hours.
Meanwhile, heat the remaining olive oil in a large casserole pan over a medium heat, add the sliced chorizo and cook until their oil is released (approx 7 minutes). Next add all the vegetables including the garlic and sauté for 10 minutes or until soft.
Drain the ancho chillis, remove the seeds and slice. Add the ancho, green chilli, bay leaves and thyme to the pan and cook for 2 minutes. Deglaze the pan with cider, let the alcohol cook out for a few minutes, add the stock and both drained beans and cabbage and leave to cook for 10 minutes. Taste and adjust seasoning.
When the pork is cooked, remove from the oven and cut into strips, add to the stew and serve with crusty bread.
Chorizo & bean stew with pork belly
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
Instructions
- Preheat the oven to. 180c fan. Rub the meaty side of the pork with a 1tbsp of olive oil and season well with salt, pepper and cumin seeds. Put into a large roasting tray skin side down and roast for 2 hours.
- Meanwhile, heat the remaining olive oil in a large casserole pan over a medium heat, add the sliced chorizo and cook until their oil is released (approx 7 minutes). Next add all the vegetables including the garlic and sauté for 10 minutes or until soft.
- Drain the ancho chillis, remove the seeds and slice. Add the ancho, green chilli, bay leaves and thyme to the pan and cook for 2 minutes. Deglaze the pan with cider, let the alcohol cook out for a few minutes, add the stock and both drained beans and cabbage and leave to cook for 10 minutes. Taste and adjust seasoning.
- When the pork is cooked, remove from the oven and cut into strips, add to the stew and serve with crusty bread.
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