Name: Pork belly and chorizo stew
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 2 chorizo sausages, thinly sliced; 600 gram pork belly, rind removed, cut into 3cm pieces; 1 large brown onion, thinly sliced; 2 clove garlic, crushed; 1 teaspoon sweet smoked paprika; 1 large red capsicum, coarsely chopped; 800 gram canned chopped tomatoes; 1/2 cup (125 millilitres) dry red wine; 1/2 cup (125 millilitres) water; 400 gram canned white beans, drained, rinsed; 1/2 cup finely chopped fresh flat-leaf parsley

Ingredients

2 chorizo sausages, thinly sliced

600 gram pork belly, rind removed, cut into 3cm pieces

1 large brown onion, thinly sliced

2 clove garlic, crushed

1 teaspoon sweet smoked paprika

1 large red capsicum, coarsely chopped

800 gram canned chopped tomatoes

1/2 cup (125 millilitres) dry red wine

1/2 cup (125 millilitres) water

400 gram canned white beans, drained, rinsed

1/2 cup finely chopped fresh flat-leaf parsley

Method

1.In a large flameproof baking dish, cook chorizo and pork in batches, stirring until browned. Remove from dish. Add onion and garlic to dish; cook, stirring, until onion softens.

2.Return meats to dish with paprika, capsicum, tomatoes, wine and the water; bring to the boil. Reduce heat; simmer, covered, 40 minutes.

3.Add beans; simmer, uncovered, 20 minutes or until pork is tender and sauce thickens slightly. Season to taste. Serve sprinkled with parsley.

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