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Spanish Pork Casserole

Submitted by Angel 11 June 2009

I served it with mashed potato with truffle oil and green beans, carrots and brocolli.



Serves 6,Preparation time 20 minutes,Cook time 2.5 hours,750g boneless belly of pork with skin removed cut into mouth sized pieces.,olive oil,130g diced pancetta,1 large onion chopped,2 garlic cloves chopped,1 teaspoon smoked paprika,200g chorizo chopped into mouth sized pieces,400g chopped tomatos,150ml red wine,400g tin harricot beans drained and rinsed,coridander,


Pre heat the oven 160c/fan 140c/gas 3.
Cut the pork belly into large chunks/mouth sized bits!
Heat 1 tablespoon of oil in casserole pan.
Fry off the pork in batches, setting aside to a plate as the brown.
Fry the pancetta adn cook for 2-3 minutes until golden, reduce the heat slightly and add the onion and garlic.
Cook for another 2-3 minutes until softened.
Stir in the paprika and chorizo and cook for another minute or so.
Return the pork to the pan and tip in the tomatos.
Pour on the wine and just enough water to cover (about 350ml).
Season and place the lid on and cook for 2 hours.
With 30 minutes to go, remove the lid and add the beans and cook for another 30 minutes. Stir in the coriander and serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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