Pork belly and red pepper casserole
- February 2010
- Serves 4
- 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.
- 21.8g (6.7g saturated)
- 11.3g (9.3g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- Allow the remaining pork to cool completely before freezing in a sealed plastic container for up to 3 months.
- Defrost fully before reheating in a pan until piping hot throughout.
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