Portuguese Pork Belly Stew
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Portuguese Pork Belly Stew

Portuguese Pork Belly Stew

Ingredients

Method

  • 1 tbsp olive oil
  • 700g pork belly, cut into chunks
  • 100g sliced chorizo
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 tsp fennel seeds
  • Pinch of chilli flakes
  • 2 cloves of garlic
  • 4 bay leaves
  • Sprig of thyme
  • Pinch of sugar
  • 1 tbsp tomato purée
  • 50ml red wine vinegar
  • 400g tin of chopped tomatoes
  • 400g tin of butter beans
  • Chopped parsley, to serve
  • Preheat the oven to 160C. Heat the oil in a casserole dish, and brown the pork for 10 mins all over. Remove, set aside, and add the chorizo to the pan. Sizzle for a minute, then add the veggies, fennel seeds, chilli flakes, herbs, and garlic, and cook for 5 mins to soften. Add the sugar, tomato purée, and vinegar, then the tomatoes and a tin full of water. Bring the pork back to the pan, season well, and leave to simmer.
  • Pop the casserole in the oven for 1 hour and 45 mins. Remove from the oven and stir in the butterbeans, then return to the oven for 15 mins. Stir well, scatter with parsley, and serve with crusty bread.
2 hrs 30 mins
4 serving

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