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.
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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.
Nutrition
Calories: 745kcalCarbohydrates: 37gProtein: 26gFat: 55gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 117mgSodium: 1837mgPotassium: 1169mgFiber: 11gSugar: 6gVitamin A: 4538IUVitamin C: 66mgCalcium: 172mgIron: 6mg
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