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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box