Ingredients Jump to Instructions ↓

  1. 2tbsp sunflower oil

  2. 6 herby/garlic chorizo-style sausages

  3. 6 chunky pieces pork belly, approximately

  4. 1kg (2 1/4lb)

  5. 200g (7oz) smoked streaky bacon, chopped

  6. 1 large onion, peeled and cut into thin wedges

  7. 4 sticks celery, sliced

  8. 1 level tsp paprika

  9. 400g can chopped tomatoes

  10. 410g can cannellini beans, drained and rinsed

  11. 200ml (7fl oz) hot ham or pork stock Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Set the oven to gas mark 4 or 180°C. Heat the oil in a frying pan and add the sausages. Cook them over a medium heat for about 5-7 mins, turning them regularly until they have browned. Transfer the sausages to a casserole dish. In a frying pan, cook the pork belly for about 5-7 mins, turning it occasionally until it's browned on all surfaces and then add it to the casserole dish. Add the bacon, onion and celery to the frying pan and cook for about 5 mins, turning mixture occasionally until the bacon starts to brown and the onion and celery have softened. Sprinkle the paprika over and cook for a further minute, then transfer mixture to the casserole dish. Add the tomatoes, beans and stock to dish and season. Stir the contents of casserole gently to mix them, then cover the dish. Place the casserole dish in the centre of the oven and cook for 1½-2 hrs, or until the pork is tender. Remove from the oven and serve immediately, with mashed potato to soak up all the juices, if you like.


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