… this is pure heaven in a bowl… heady… hot… tender and deeply full of flavours well needed during these wintery days…
… I still have 3 large portions of the pork belly I received from my dear friend Zena back in November and I want to make sure that I do something special and different with each of them… I made a traditional thyme and salt rub, slow roast, with one portion on New Years Day but today i wanted something really, deeply luxurious… simply to satisfy me in a purely culinary way you understand…
.. I also have two pigs trotters and the lovely Shu Han from Mummy I Can Cook has advised me of what to do with them… although I’m not quite ready for that yet…
pork belly and chorizo stew
I was inspired by a recipe I found on the ever reliable BBC Good Food website which i’ve adapted a little to suit my tastes and what I had in the cupboard… apart from the chorizo, this stew was basically made from stuff I had in the house… which isn’t half bad for a meal in mid January!
a pork belly portion – cut into large chunks, with the skin removed (perfect excuse to make crackling!)
1 large onion – chopped
2 garlic cloves – finely crushed
1 red chilli – finely chopped
2 medium chorizo sausages – cut into cubes
1 tsp hot smoked paprika
400g tin of chopped tomatoes
150ml red wine
400g tin of chickpeas
– heat little oil in an oven proof casserole and brown the pork belly in batches, then set-aside.
– gently saute the onions, garlic and chilli until the onion is soft, then add the chorizo and paprika and and saute for a further 5 minutes
– add the pork belly back into the pot and pour over the tomatoes, wine and enough water to just cover the pork, give it a good stir and place it in the oven, on 160C fan for at least 2 hours.
– after 1 and a half hours add the chickpeas and let it cook for the last 30 mins with the lid off
the house will smell divine as you eat and of course, enjoy!