Ingredients
- 800g piece of pork belly, boneless
- 1tbs vegetable oil
- 100g chorizo, diced
- 80g black olives
- 1 jar preserved artichoke hearts, sliced in half
- 1 tin cannellini beans, strained
- 1tbs smoked paprika
- 1tbs ground coriander
- 1tsp cracked black pepper
- 2tbs vegetable oil
- Sea salt
- Handful fresh parsley leaves, chopped
- Preheat the oven to 150 degrees. Place the pork belly in a roasting dish. Drizzle with the oil and season with sea salt, then cover with tin foil and place in the oven to cook at 150 degrees for two hours.
- Remove from the oven after two hours and increase the oven temperature to 200 degrees. Pour the cooking juices from the roasting dish into a jug or bowl to keep for finishing, then chop or tear the pork belly into chunky bite-size pieces.
- Into a large bowl, place the pork belly pieces, chorizo, black olives, sliced artichoke hearts and cannellini beans.
- Add the smoked paprika, ground coriander, black pepper and oil. Stir through to evenly combine, then season with salt and spoon everything into a deep oven tray. Place in the oven and cook at 200 degrees for 15 minutes. After 10 minutes, add some of the leftover cooking juices from the pork back into the oven tray for the last five minutes of cooking, and stir it through to give extra flavour.
- Remove the tray from the oven after 15 minutes and finish with a good amount of chopped parsley.
