You don’t need to be very precise with what goes into this recipe. Pork belly, chorizo, tomatoes and white beans are the main ingredients; vary the quantities of each as you wish.
Cut a large piece of pork belly into cubes approx 4-5cms square allowing approx 2 per person.
Cut up chorizo into 2 cms pieces. Heat a little oil in a casserole dish that can go in the oven. Brown the chorizo then set it aside.
Now brown the pork pieces in the oil and then set them aside.
In the oil soften 1-2 chopped onions and 2-3 sticks of chopped celery. Add 2-3 cloves of crushed garlic and a pinch of chili flakes.
Stir for a minute then add 1-2 tins of chopped tomatoes, 1-2 tins of white beans, bay leaves, a sprig of thyme, tomato paste and chicken stock.
Return the pork belly pieces and chorizo to the dish.
Cover and bake at 200C for 20 minutes. Turn the oven down to 160C. The total cooking time should be about 2 hours. After 90 minutes check the meat to see how tender it is. Season to taste at this stage and add more stock if it’s too dry.
Finally sprinkle the top with freshly made bread crumbs and brown under the grill. Serve with a salad or a green vegetable.