Our chef Tony Trenerry has come up with a warming Mediterranean-inspired dish that we’re serving up in our Biome.
If you’d like to try this at home, here’s the recipe.
Pork belly and chorizo stew
This is a simple recipe. Once you’ve prepared the ingredients, the mixture only needs about 15 minutes on the stove before you pop it in the oven for several hours. Serves six.
- 400g pork belly, cut into 1-inch pieces
- 80g smoked streaky bacon, roughly sliced
- 80g chorizo sausage, roughly diced
- 80g red onion, sliced
- 2 cloves garlic, finely sliced
- 20g smoked paprika
- 400g tinned chopped tomatoes
- 60ml red wine
- 400g canned cannellini beans
- 150ml water
- 15ml olive oil
- 500g potatoes, diced
- Preheat the oven to 160°C / 325 °F
- Heat the olive oil in a heavy-based, oven-proof pot that’s large enough to hold all the ingredients.
- When the oil is heated, brown the pork belly pieces in batches and remove from the pan.
- Add the bacon and sauté for a couple of minutes, then add the onions and garlic and continue cooking until the onions have softened.
- Add the paprika and chorizo and cook for a further two minutes.
- Return the pork belly to the pot along with the tomatoes, red wine and water.
- Place into the preheated oven and cook for 1.5 hours.
- Remove the pan, stir in the diced potatoes and cannellini beans and return to the oven for a further 30 minutes.
Serve with crusty bread.