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Pot roast pork belly with chorizo
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1 pack essential Waitrose British Pork Belly Joint (about 500g)
1 tbsp oil
190g pack Cooks’ Ingredients Chorizo, each piece halved
1 red chilli, chopped
400g can essential Waitrose Chopped Tomatoes
1 Knorr chicken stock pot
400g pack Cooks’ Ingredients Vegetables and Mixed Beans For Soups, Stews and Tagines
25g pack parsley, chopped
1. Preheat the oven to 160ºC, gas mark 3. Remove the skin from the pork and cut into chunks. Heat the oil in a frying pan and fry the pork, chorizo and chilli for 4–5 minutes.
2. Stir in the tomatoes, stock and 150ml water and bring to the boil. Stir in the vegetable and bean mix.
3. Transfer to a casserole dish, cover and cook for 3 hours. Stir in the parsley and serve with mashed potato.
Typical values per serving: