Wednesday, March 4, 2009

Pork Belly and Bean Stew

This stew is not quite a friendly dish for a weight-watcher which luckily , I don't put myself into this consuming behavior zone ,nor does any member of my household! Thus,I cooked and (we) ate it without a guilt..

Anyway, although you are concerned or careful about fat intake, I still reckon that this comfort food is worth breaking your rule ( just once in a while) or alternatively,you can substitute lean for belly just to make yourself feel less guilty..Please believe me this stew is far too good to be missed!!

I've got the recipe from bbcgoodfood.com where loads of other great recipes could be found !

Recipe (adapted from here)

800g piece of boneless pork belly
olive oil
4 streaky bacon, roughly chopped
1 large onion , chopped
2 garlic cloves , roughly chopped
1 tsp paprika
100 g chorizo , roughly chopped
400 g tin chopped tomatoes
150 ml red wine
400 g cannellini beans , drained and rinsed
a bunch coriander
pork flavored seasoning powder
a splash of light soy sauce
1-2 tbsp sugar
salt and pepper

Method:

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 bacon 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 beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and add more seasonings to taste,then serve with crusty bread.

























Pork Belly and Bean Stew on Foodista

2 comments:

Kevin said...

That stew looks tasty!

Anonymous said...

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