Rounding out the dish were onions, garlic, smoky paprika, and cannellini beans - with tomatoes and red wine and a slow cook for a few hours, the end result is the definition of comfort food.
600 grams Pork Belly, skinned, cut into large pieces
100 grams Pancetta, cut into thick lardons
1 chorizo, diced roughly
1 red onion, sliced finely
2 garlic cloves, sliced finely
1 teaspoon smoked paprika
1 can/400 grams chopped tomatoes
1 cup red wine
1 can/400 grams cannellini beans, drained and rinsed
The most time consuming part of this recipe is preparing the various pork products but after that you're looking at about 10 minutes on the stove top before it all goes into the oven.
Heat a little oil in a heavy based pot - it will need to be large enough to hold all the ingredients and be oven proof.
When the oil is heated, brown off the pork belly pieces. You'll need to do this in batches - once all the pork belly has been browned, remove then from the pan and add the pancetta.
Sauté the pancetta for a couple of minutes and then add the onions and garlic. Continue cooking until the onions have softened and then add the paprika and chorizo. Cook for a further 2 minutes.
Return the pork belly to the pot along with the tomatoes and red wine. Top up with enough water to cover the ingredients and then place in a preheated 160°C/325°F oven for 2 hours.
Stir in the drained cannellini beans and cook for a further 30 minutes.
Serve at once.
Crusty bread is almost mandatory - mashed potatoes or plain couscous would be good accompaniments.