Chorizo & pork belly with haricot beans

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• Philippa

  11 August 2008

  Philippa commented on this recipe

  I cooked this in a chalet last winter and was one of the dishes I didn't change all season because it was SO popular. Never got served without at least half the table raving about it. Brilliant winter warmer. Cooking with port loin works too but you get so much more flavour using belly.

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• Ruby07

  03 September 2008

  Ruby07 commented on this recipe

  Made this last night, it's a winner. Used pork chops (bones removed) worked well. Tasted delecious! well worth the 2 hr 20 min cooking time, I will definately be making this again

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• Kirsty

  13 September 2008

  Kirsty rated and commented on this recipe

  

  Very nice! I used diced leg instead of pork belly because it is much less fatty, I also swapped the pancetta for bacon lardons which are much better value for money.

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• Melissa

  13 September 2008

  Melissa commented on this recipe

  Just making this dish for this evening,so far so good,it has a rich colour to it. Will let you know how it goes...

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• Ciaobella13

  21 September 2008

  Ciaobella13 rated and commented on this recipe

  

  Even my husband who doesn't eat pork loved this. I used sliced chorizo & worked well. Will definately do again

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• Princessrowan

  01 October 2008

  Princessrowan rated and commented on this recipe

  

  Absolutely lovely. Used diced pork loin and smoked bacon lardons instead of belly pork and pancetta, and it worked beautifully. Will def make again.

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• sterh16

  12 October 2008

  sterh16 rated and commented on this recipe

  

  very nice indeed.

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• Angus

  14 November 2008

  Angus commented on this recipe

  Excellent, although this is not slow-roast. Slow-roast belly of pork is even better.

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• COLLECTION

  14 November 2008

  COLLECTION rated and commented on this recipe

  

  Great recipe - all I would say is, is that is very doubtful it actually needs any seasoning, what with all that pancetta, chorizo and paprika there is salt and pepper enough! A pinch of sugar helped the tomatoes along though.

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• Ya Julie

  22 November 2008

  Ya Julie rated and commented on this recipe

  

  A delicious warming winter dish. I used pork tenderloin rather than the pork belly as I felt it was fattening enough with the chorizo! Would definitely cook this one again.

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• Debbie

  25 November 2008

  Debbie rated this recipe

  

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• larder

  11 December 2008

  larder commented on this recipe

  utterly lovely. my boyfriend who is not a fan of pork belly loved it. The haricot beans adds a good texture to the stew.

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• larder

  11 December 2008

  larder rated and commented on this recipe

  

  both my boyfriend and i loved it. extremely easy to make and keep well the next day too!

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• lloyd

  11 December 2008

  lloyd commented on this recipe

  Fliipin' lovely!!!!

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• Lauralizpin

  10 January 2009

  Lauralizpin rated and commented on this recipe

  

  Delicious! If I haven't got Pancetta, I use smoked bacon, adds to the wonderful flavour. Chick peas also fab

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• Pickers

  12 January 2009

  Pickers rated and commented on this recipe

  

  Delicious. Agree with suggestions about making day before & removing fat

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• cookiecrumble

  15 January 2009

  cookiecrumble commented on this recipe

  Really tasty! Used cubed pork chops instead of belly. Goes very well with warm, crusy baguette and some green veg (and I served baby corn with it too). Freezes very well; I served the leftovers with rice and spinach. Watch the seasoning though, it doesn't need much salt. Will definately make again, my boyfriend loved it!

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• Gina I

  19 January 2009

  Gina I commented on this recipe

  I made this at the weekend and it was delicious but VERY rich. I made it the day before and left it overnight then skimmed the excess fat off. Served it with a salad and ciabatta. YUMMY!!!!

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• Katies

  24 January 2009

  Katies rated and commented on this recipe

  

  Amaaaaaazing!!! Done this a few times used smokey bacon instead of lardons and pork tenderloin instead of pork belly second time round.Everyone loved it and the smell definately fills the house Deeeeeeeelish!

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• AEJ

  19 February 2009

  AEJ commented on this recipe

  This is absolutely DELICIOUS. I used pork belly as suggested and got the butcher to remove the skin and bone and everything. However I kept the skin and roasted it separately to make delicious crackling - this was really good as the stew has no crunchy texture in it. I also made olive bread, and salad to serve. Would highly recommend to everyone. I made it for 10 of us - there wasn't enough as everyone wanted more!

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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

Preparation and cooking times

Prep 20 mins

Cook 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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