Eden Project

Recipe from Eden’s Med Biome: Pork belly and chorizo stew

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.

Ingredients:

• 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

Method:

1. Preheat the oven to 160°C / 325 °F
2. Heat the olive oil in a heavy-based, oven-proof pot that’s large enough to hold all the ingredients.
3. When the oil is heated, brown the pork belly pieces in batches and remove from the pan.
4. Add the bacon and sauté for a couple of minutes, then add the onions and garlic and continue cooking until the onions have softened.
5. Add the paprika and chorizo and cook for a further two minutes.
6. Return the pork belly to the pot along with the tomatoes, red wine and water.
7. Place into the preheated oven and cook for 1.5 hours.
8. 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.

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Category:

• Food

Tags:

Food, Mediterranean Biome, recipe