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Feb 3, 2012 07:37 AM

Pork Belly

Have a lovely Pork Belly from my local farmer. Looking for a recipe that has lentils or beans?

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  1. As you've said 'a pork belly' that makes me think you might be wanting to cook it whole; however, if you aren't averse to cutting it into dice you could make possibly my favourite stew ever:

    Brown the pork belly dice with some chunks of chorizo and cubes of pancetta, and remove. Soften an onion and add 1 tbsp paprika. Add a tin of chopped tomatoes to the pan, a tin of cannellini beans and half a bottle of red wine. Return the meat and simmer about 2 hrs, or pop it in a slow oven. At the last minute, stir in a handful of chopped coriander (cilantro??). This is so very tasty and really rich; good proper comfort food especially served with rice or crusty bread.

    2 Replies
    1. re: flashria

      Really sounds lovely. Will try it next time. I have a piece about 8 inches long and 2 inches wide. I would like to cook it whole (even thought sous vide?) and then perhaps cut into portions and either sear in pan, in the oven or with my blow torch. The question is something to serve it with? Thinking about textures.....something with some crunch as well with the beans and lentils or maybe some veggies.??? Done Pork Bun and Noodles, need inspiration.

      1. re: flashria

        A spin on flashria's excellent idea is substitute lentils for the tin of beans, morcilla (or any other black pudding) for the chorizo and use Spanish pimenton (the hot one) instead of normal paprika.

        I like the idea of the chopped coriander and will try that myself next time. Crusty bread is surely the way to go by way of carbs.