Pork Belly and Red Capsicum Casserole
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Pork Belly and Red Capsicum Casserole

Pork Belly and Red Capsicum Casserole

Ingredients

Method

  • 2kg pork belly, skin removed
  • 2 tbsp crushed fennel seeds
  • 1/2 tbsp chilli flakes
  • 2 lemons, grated zest only
  • 2 tbsp olive oil
  • 4 red onions, cut into wedges
  • 2 tbsp tomato puree
  • 2 x 400g tins of chopped tomatoes
  • 300ml red wine
  • 2 tbsp balsamic vinegar
  • 2 red capsicums, sliced
  • Rub the pork belly all over with the fennel seeds, chilli flakes and lemon zest. Season liberally and cut into 4cm chunks. Heat 1 tbsp of oil in a casserole and soften the onions for 10 mins until golden, then remove from the pan and set aside. Chuck the pork belly chunks in the pan, and cook in a little more oil for 4 mins or until golden all over.
  • Return the onion to the pan with the tomato puree, cook for 30 seconds, then add the wine, vinegar and chopped tomatoes. Simmer, covered, for 2 hours. Skim off the fat, add the capsicums to the casserole and cook for 40 mins. Serve with steamed rice and wilted kale - delicious!
3 hrs
4 serving

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