Chorizo & pork belly with haricot beans

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
2. Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover - about 350ml. Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.

Know-how

Find a good-quality chorizo; look for the Brindisa label or buy León cooking chorizo picante from www.real-eating.co.uk

Per serving

594 kcalories, protein 39.2g, carbohydrate 13.6g, fat 41.1 g, saturated fat 15.4g, fibre 3.4g, salt 2.38 g

Latest comments and suggestions

Results 1-20

• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Philippa

  01 November 2007

  Philippa commented on this recipe

  I did this in a slow cooker and served it with rice. Really amazing!

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• Alison

  03 November 2007

  Alison rated and commented on this recipe

  

  I made this with passata instead of chopped tomatoes and don't think it made a difference to the end result. The pork was melt in the mouth, absolutely delicious.

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• heidimo

  07 November 2007

  heidimo rated and commented on this recipe

  

  I put it into the slow cooker, but forgot to plug it in doh! So I had to cook it on the hob for quickness. I used pork tenderloin to cut down a bit of the fat and spray oil - it was yummy! My hubbys new favourite meal!

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• Goldenboots

  29 December 2007

  Goldenboots rated and commented on this recipe

  

  This was delicious and rated 5* by all nine of the diners. I made it the day before and skimmed the fat off when it was cold. We served it with lots of homemade crusty bread and a green salad.

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• Fav cakes

  01 January 2008

  Fav cakes commented on this recipe

  Very lovely dish. Served with homemade bread. I must confess I altered it a bit. Added celery and because of time omitted the pork belly. Didn't miss it though, plenty of meat to go round.

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• zedbee

  04 January 2008

  zedbee rated and commented on this recipe

  

  This is a must for a gathering! I missed the butcher and used chicken instead of pork belly, and cubed smoked bacon for the pancetta it went down a treat! It's dramatic at the dinner table being a vivid red colour. I served this with cubed roast potatoes and olive bread to give a tapas feel and I wasn't disappointed after having cooked - if you know what I mean! I think the colour and strong flavour put my 6 year old off a bit but the 8, 9 and 99 years olds loved it!

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• samparrot

  25 January 2008

  samparrot rated and commented on this recipe

  

  Even my husband liked it and he refuses to eat belly pork!

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• Kerry Forrest

  29 January 2008

  Kerry Forrest rated and commented on this recipe

  

  This is the first thing I have made from the website and I hope all my other efforts are as well rewarded. It was delicious! I made it in the slow cooker and the meat was beautifully tender. I served it with rice this time but next time I will stick to crusty bread and possibly a green salad - there will definately be a next time!

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• Stephen

  04 February 2008

  Stephen rated and commented on this recipe

  

  I have made this dish four times now and every time it was superb. Real comfort food for a cold night, served with crusty bread.

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• Kat

  04 February 2008

  Kat rated and commented on this recipe

  

  I was initially unsure about the belly pork but it went down a treat. Everyone loved it, even my 9 year old daughter who can be a bit fussy with her meat!

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• Bronwen Evan

  10 February 2008

  Bronwen Evan commented on this recipe

  I made this with diced pork leg rather than belly pork, and it was delicious. Will certainly make again.

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• Veronika

  16 March 2008

  Veronika rated this recipe

  

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• soobee

  28 March 2008

  soobee commented on this recipe

  THIS WILL BE THE FOURTH TIME I HAVE MADE THIS FAB DISH, EVERYTIME IT IS BIGGER AND BETTER, FOR MORE GUESTS!!! WORD IS GETTING ROUND

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• soobee

  28 March 2008

  soobee rated this recipe

  

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• Rachel k

  06 April 2008

  Rachel k rated and commented on this recipe

  

  Fantastic recipe, very easy and delicious have made this lots!

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• Sallyc

  11 April 2008

  Sallyc rated and commented on this recipe

  

  I'm afraid I wasn't overly impressed with this dish. Expensive to make, buying pork belly, chorizo, pancetta etc and it was really oily. I served it with mash and rocket salad. I doubt I would make it again.

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• kirstyjolly

  17 April 2008

  kirstyjolly rated and commented on this recipe

  

  Very nice! Pork was very tender and I didn't think this was a very expensive dish at all. Made enough for 4 and spent £2 on pork belly and £1 on chorizo and pancetta. I served it with salad and a Spanish tortilla with red peppers and spinach. Mmm mmm. Tasted even better the following day and the husband wants MORE!

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• Johnny Canuck

  19 April 2008

  Johnny Canuck rated and commented on this recipe

  

  I followed Goldenboots suggestion and made this the day before and refrigerated. Lots of bright red fat was easily removed and the served up dish was truly lovely.

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• SG1

  09 August 2008

  SG1 rated and commented on this recipe

  

  I made this dish and served with with crusty bread. My boyfriend enjoyed it but I thought it was quite rich - I was a bit generous with the chorizo and would use less next time with more belly pork.

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Ingredients

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook min 2 hrs 30 mins

Ingredients

• 750g piece of boneless pork belly , skin removed
• olive oil
• 130g diced pancetta
• 1 large onion , chopped
• 2 garlic cloves , roughly chopped
• 1 tsp hot smoked paprika
• 200g chorizo , roughly chopped
• 400g tin chopped tomatoes
• 150ml red wine
• 400g haricot or cannellini beans , drained and rinsed
• a bunch coriander

Per serving

594 kcalories, protein 39.2g, carbohydrate 13.6g, fat 41.1 g, saturated fat 15.4g, fibre 3.4g, salt 2.38 g

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