Spanish Pork Belly and Bean Casserole
- 1 tbsp olive oil
- 700g pork belly, skin removed and cut into bite sized pieces
- 100g sliced cooking chorizo
- 1 chopped onion
- 1 chopped carrot
- 1 tsp fennel seeds
- Pinch of chilli flakes
- 2 garlic cloves
- 4 fresh bay leaves
- Sprig of thyme
- Pinch of sugar
- 50ml red wine vinegar
- 1 tbsp sundried tomato puree
- 400g tin of chopped tomatoes
- 400g tin of butter beans, drained
- Chopped parsley
- Preheat the oven to 160C. Heat the oil in a casserole and brown the pork pieces all over for 10 mins, then remove and set aside. Add all the veggies to the casserole, along with the garlic, herbs, fennel seeds and chilli flakes, cook for 5 mins, then add the sugar and tomato puree. Splash in the vinegar, sizzle for a minute, then add the tomatoes and a can of water. Return the meat to the pan, season well, and bring to a simmer.
- Cover the casserole with the lid and place in the oven for 1 hour and 45 mins. Remove from the pan, stir through the beans, and cook for 15 mins more. Remove and leave to stand for 10 mins, stir through the parsley and serve with crusty bread.
2 hrs 30 mins
4 serving