Pork Belly And Bean Stew

• 1 3/4 pounds pork belly piece of boneless
• olive oil
• 4 streaky bacon roughly chopped
• 1 onion large, chopped
• 2 garlic cloves roughly chopped
• 1 teaspoon paprika
• 3 1/2 ounces chorizo roughly chopped
• 2 11/16 cups chopped tomatoes
• 5/8 cup red wine
• 1 2/3 cups cannellini beans drained and rinsed
• 1 bunch coriander
• pork
• seasoning
• light soy sauce a splash of
• 2 tablespoons sugar
• salt
• pepper

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, olive oil, bacon, onion, garlic, paprika, tomatoes, red wine, cannellini beans, coriander, pork, seasoning, light soy sauce, sugar, salt, pepper

Taken from www.yummly.com/recipe/Pork-Belly-and-Bean-Stew-1666717 (may not work)