pork belly + pea stew
If you're buying skin-on, on the bone pork belly, you'll need around 550-600g to give you the right amount of meat for this recipe.
serves two
1 dsp olive oil
350-400g boneless, skinless pork belly
1 onion, sliced
1 garlic clove, crushed
½ tsp of paprika
1 dsp of sherry vinegar
up to 300ml chicken stock
a blob of tomato purée or ketchup
200g frozen petit pois, defrosted
1 large waxy potato, in small chunks
chopped flat leaf parsley
salt + black pepper
In a frying pan, brown the pork in the oil and remove with a slotted spoon into a casserole dish. Fry the onion and garlic until softened and brown. Add the paprika and fry for a minute. Add the vinegar and stir and scrape. Add a little of the stock, the purée and some black pepper. Stir. Spoon the onion mixture into the casserole and add more stock so everything is just covered. Put a lid on the casserole and simmer gently for 40 minutes. Add the potatoes (and more stock to cover) and simmer for 20 minutes. Add the petit pois, adding more stock if necessary and simmer for about 20 minutes more, or until the potatoes are soft. Check that the flavour of the sherry vinegar is prominent. If not, drizzle on a little more and stir. Check the seasoning. Ladle into bowls and sprinkle with parsley.
serves two
1 dsp olive oil
350-400g boneless, skinless pork belly
1 onion, sliced
1 garlic clove, crushed
½ tsp of paprika
1 dsp of sherry vinegar
up to 300ml chicken stock
a blob of tomato purée or ketchup
200g frozen petit pois, defrosted
1 large waxy potato, in small chunks
chopped flat leaf parsley
salt + black pepper
In a frying pan, brown the pork in the oil and remove with a slotted spoon into a casserole dish. Fry the onion and garlic until softened and brown. Add the paprika and fry for a minute. Add the vinegar and stir and scrape. Add a little of the stock, the purée and some black pepper. Stir. Spoon the onion mixture into the casserole and add more stock so everything is just covered. Put a lid on the casserole and simmer gently for 40 minutes. Add the potatoes (and more stock to cover) and simmer for 20 minutes. Add the petit pois, adding more stock if necessary and simmer for about 20 minutes more, or until the potatoes are soft. Check that the flavour of the sherry vinegar is prominent. If not, drizzle on a little more and stir. Check the seasoning. Ladle into bowls and sprinkle with parsley.