pork belly with chorizo, shallot & bean stew

serves 6-8, hands-on time 40 min, oven time 5-5'/z hours, plus resting

To save time you could make ahead slow-cook the pork as in step 2 the day before, then drain and reserve the juices in the fridge (but spoon off the fat first as in step 3). Let the meat cool, then store in the fridge uncovered (make sure there are no other uncovered foods in the fridge). This will allow the skin to dry out (see tip, below). the next day, warm the pork through in an oven heated to 170°C/150°C fan/gas 31/2 for 30 minutes, then turn up to 240°C/220°C fan/gas 9 and cook as in step 3.

Food tip: for good crackling, ask the team's butcher to score the skin and leave the pork in the fridge, uncovered (away from other uncovered food) overnight to dry it.

for the pork
2 onions, thickly sliced
2kg free-range British pork belly, scored (see tip)
500ml chicken stock
500ml dry white wine
4 garlic cloves, unpeeled
a few fresh thyme sprigs

for the stew
5 shallots, sliced
2 garlic cloves, crushed
1 tbsp tomato purée
120g cooking chorizo, cubed
4 large carrots, finely sliced on the diagonal
250ml dry white wine
400g tin cannellini beans, drained and rinsed
2 x 400g tins butter beans, drained and rinsed
250g spinach
small bunch fresh parsley, roughly chopped

1 Heat the oven to 140°c/120°c fan/ gas 1. Line a large roasting tin with a double layer of foil. Lay the sliced onions in the middle of the tin, then sit the pork on top, skin-side up. Generously rub all over with salt, getting it between the score marks.

2 Pour the stock and wine into the tin around the pork, then add the garlic cloves, thyme sprigs and a grind of black pepper. Cook in the oven for 4½-5 hours, uncovered, until the meat is fall-apart tender.

3 Remove the pork from the oven, then turn up the heat to 240°C/ 220°C fan/gas 9 (or see make ahead). Drain and reserve the juices from the roasting tin, but spoon off almost all the fat from the surface (reserve 1 tbsp and cool and chill the rest for up to 3 days - it makes great roasties. Return the pork to the oven for 25-30 minutes until the skin is crisp and crackled.

4 meanwhile, heat the reserved 1 tbsp fat in a large, deep frying pan over a medium heat. Add the shallots and soften for 5 minutes over a low heat. Add the garlic and tomato purée and cook for 1-2 minutes, then add the chorizo and carrots. Fry for a further 5 minutes over a medium-high heat, then add the wine (reserving a splash to finish) and bubble for a further 2 minutes. Add 350ml of the reserved pork juices and simmer for 15-20 minutes until the carrots are nearly tender.

5 When the pork is ready, remove it from the oven and allow to rest for at least 20 minutes, uncovered. For the last 5 minutes of the resting time, stir the beans and spinach into the stew and gently simmer. You may need to add the spinach in batches.

6 Slice the pork into thick pieces. Stir the parsley and the remaining splash of wine into the stew, then serve straightaway.

pork belly per serving (for 8) 766kcals, 61.7g fat (21.8g saturated), 47.5g protein, 4.8g carbs (1.8g sugars), 2.6g salt, 0.6g fibre

stew per serving (for 8) 269kcals, 6.1g fat (2.1g saturated), 11.2g protein, 20.2g carbs (7.2 sugars), 0.9g salt, 10.3g fibre

Wine editor's choice young, unoaked Spanish Tempranillo

 

 

 


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