Pork belly and red pepper casserole

Pork belly and red pepper casserole
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, about 3 hours to cook

This one-pot casserole recipe freezes perfectly and the pork belly makes this a cheap, tasty dish.

Nutrition: per serving

Calories
473kcals
Fat
21.8g (6.7g saturated)
Protein
54.2g
Carbohydrates
11.3g (9.3g sugars)
Salt
0.6g
Calories
473kcals
Fat
21.8g (6.7g saturated)
Protein
54.2g
Carbohydrates
11.3g (9.3g sugars)
Salt
0.6g

Ingredients

  • 2kg boneless skinless pork belly
  • 2 tbsp fennel seeds, crushed
  • ½-1 tbsp chilli flakes
  • Grated zest of 2 lemons
  • 2 tbsp olive oil
  • 4 red onions, cut into thin wedges
  • 2 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 300ml good-quality red wine
  • 2 tbsp balsamic vinegar
  • 2 large red peppers, sliced

Method

  1. Place the pork belly, fat-side up, on a chopping board and rub with the fennel seeds, chilli flakes and lemon zest. Season well and cut into large pieces, about 4cm square.
  2. Heat 1 tbsp oil in a large casserole over a medium heat and gently fry the onion for 10 minutes until tender and golden, stirring occasionally. Remove from the pan and set aside.
  3. Add the pork belly pieces to the casserole, in batches, and cook in the remaining oil for 3-4 minutes until golden all over and fragrant. Return all the pork belly and the onion to the casserole.
  4. Add the tomato purée and cook for 30 seconds, stirring. Add the canned tomatoes, wine and vinegar and bring to the boil. Reduce to a simmer and cook, covered, for 2 hours. Skim off as much fat as you can, then add the peppers to the casserole and cook for a further 35-40 minutes. Serve half the pork with steamed rice.
  5. Allow the remaining pork to cool completely before freezing in a sealed plastic container for up to 3 months.
  6. Defrost fully before reheating in a pan until piping hot throughout.

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Rate

3.5 votes

Reviews

Read what others say...

  1. I love this recipe because it’s easy to make but tastes more complex, the fat on the pork belly keeps the meat super tender. It also feeds a group and can be frozen, so it’s great value for money.

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Rate

3.5 votes

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