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Pork belly and chorizo ragout

Serves 4
Prep time: 20 mins
Cooking time: 2 hours

"This Spanish style casserole is rich and spicy although not hot. The combination of melt-in-the-mouth pork belly, chorizo, tomatoes, paprika and red peppers gets a big seal of approval from my husband who has put it on the list of meals he wants again and again."

  • Pork



  • 750gm pork belly with the rind removed, cubed
  • 150gm chorizo, 3mm slices
  • Olive oil
  • 1 large onion, peeled and thinly sliced
  • 2 cloves of garlic, peeled and crushed
  • 1 Tbsp smoked paprika
  • 375gm fresh tomatoes (skinned and roughly chopped) or a 400gm can of peeled or crushed tomatoes in juice
  • 1 cup well flavoured stock (vegetable, duck or chicken are all fine)
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2 red capsicums, cored and deseeded then cut into fine strips
  • 1/4 cup of red wine (optional)
  • Parsley for garnish
  1. Heat 2 tbsp of the oil in a heavy based lidded frying pan.
  2. Add the pork and fry over a high heat until lightly golden. Remove with a slotted spoon.
  3. Top up the oil a little if needed and add the onion and garlic, frying until soft and light gold.
  4. Sprinkle the paprika over the top and cook, stirring for another 2 minutes.
  5. Add the tomatoes, simmer for 10 minutes until the sauce is thick.
  6. Add the stock, bay leaves and season. Bring to the boil.
  7. Add the pork back in and simmer, covered, for an hour or until tender. Add more stock during this period if needed (you don't want it drying out).
  8. While this is cooking fry the chorizo in another pan in a tablespoon of oil until crisp and golden brown. Remove from pan.
  9. Add the capsicum to the pan and cook over a low heat until just soft. Remove.
  10. Once the pork is tender add the capsicum, chorizo red wine (if using) and simmer 15 more minutes or until the pork is really tender.
  11. Discard the bay leaves, check the seasonings and serve hot with a sprinkle of chopped parsley.