Braised Pork Belly with Chorizo and White Beans

, from Issue #67. July, 2016
Photography by Aaron McLean.
Braised Pork Belly with Chorizo and White Beans

Pork and beans are a classic combination and much-loved by my family. For a spicier version add a good pinch of chilli flakes. 

Serves: 6


1-kilogram piece boneless pork belly, skin removed
2 tablespoons olive oil
White beans
1 onion, diced
1 carrot, diced
2 bay leaves
olive oil
2 cloves garlic, crushed

1 tablespoon sweet smoked paprika
2 teaspoons ground cumin
2 cured chorizo sausages, diced 2cm pieces
2 x 400-gram tins cannellini beans, drained and rinsed
1 x 400-gram tin crushed Italian tomatoes
1 cup chicken stock
sea salt and ground pepper 


Preheat the oven to 160 ̊C fan bake.

Pork: Cut the pork into 3cm-thick slices against the grain and season with salt and pepper.

Heat the oil in a large sauté pan and when hot, brown the pork on both sides. Transfer to a large ovenproof baking dish. Don’t wash the pan.

White beans: Add the onion, carrot and bay leaves to the sauté pan along with a little more oil if needed and season. Cover and cook for 10 minutes, stirring occasionally. Add the garlic, paprika, cumin and chorizo and cook for 1 minute. Add the beans, tomatoes and stock and bring to the boil.

Tip the bean mixture over the pork, spreading it evenly. Cover with a piece of baking paper then seal tightly with foil.

Cook for 1 hour then remove the cover and cook for a further 30 minutes or until the pork is very tender when pierced with a skewer.

Serve with cooked green vegetables and warm crusty bread for mopping up the juices. 

Serving option: Sauté 2 cups roughly ripped sourdough breadcrumbs in olive oil with chopped parsley, lemon zest and crushed garlic until lightly golden. Scatter over the top just before serving.