Total cooking and preparation time approximately 2 hours

Serves 4

Ingredients

2 tbsp olive oil
1½ lb boneless, rindless pork belly slices, cut into half inch strips
1 large or 2 small onions, halved and sliced
4 rashers unsmoked streaky bacon, cut into half inch strips
1 tbsp garlic, chopped
½ lb chorizo sausage, sliced
1 tsp paprika
1 lb baby new potatoes
14 oz tin chopped tomatoes
¼ pint red wine
½ tsp coarse ground black pepper
½ pint water
¼ green cabbage, chopped
2 x 14 oz tins butter beans
2 tbsp dried coriander leaf

Method

1. Preheat the oven to 160^oC / gas mark 3.
2. Heat the oil in a large frying pan on a high heat and fry the pork for about 5 minutes, stirring occasionally, until browned.
3. Remove from the pan and transfer to a casserole dish, retaining the oil in the pan.
4. Add the onions, bacon, garlic, chorizo and paprika to the pan and fry for about another 3 minutes until the onion has softened.
5. Transfer the contents of the frying pan to the casserole dish.
6. Add the potatoes, tomatoes, coriander, wine, pepper and enough of the water to cover.
7. Cover and cook in the oven for about 1¼ hours.
8. Add the cabbage and beans, and cook for another 30 minutes.
9. Serve with crusty bread.