Belly pork and chorizo cassoulet

Belly pork and chorizo cassoulet

Belly pork and chorizo cassoulet
 
Ingredients
  • 800g belly pork, boneless and skinless
  • rapeseed oil
  • 1 small onion, finely diced
  • 2 cloves garlic, chopped
  • 100g chorizo, diced
  • 800g tin chopped tomatoes
  • few sprigs thyme
  • salt
  • black pepper
  • 2-3 tbsp tomato purée
  • 400g tin butter beans, drained
  • 400g tin cannellini beans, drained
  • hanful fresh chopped parsley
Method
  1. Preheat oven to 190C/Gas 5. Brown the belly pork in a frying pan. Transfer to a roasting tin and roast for 15-20 mins depending on the thickness of the pork. Heat a dollop of oil in a heavy saucepan. Gently fry the onion, garlic and chorizo until the onion is soft and oil is coming from chorizo (3-4 mins). Add the chopped tomatoes, thyme, a pinch of salt and 2-3 twists of black pepper. Simmer for a few mins. Stir in the tomato purée then add the beans, stir and keep warm. Remove the pork from the oven and rest. To serve, divide cassoulet and lay slices of pork on top. Sprinkle with parsley and serve with stottie cake.
 

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