Brazilian black bean and pork belly stew

• porsi: Serves 4-6

Bahan-bahan

3 tbsp olive oil

350g pork belly, rind removed, cut into bite-sized chunks

1 medium onion, finely chopped

1 celery stalk, chopped

4 garlic cloves, grated

2 bay leaves

1 tsp smoked hot paprika

1 tsp sweet paprika

1 heaped tsp ground cumin

100g smoked streaky bacon, diced

100g chorizo, thickly sliced

2 tbsp red wine vinegar

2 x 400g tins of Epicure black beans

600ml chicken stock

Salt and black pepper

For the salsa:

5 ripe tomatoes, deseeded and roughly chopped

1 garlic clove, grated

1/2 a red onion, finely chopped

1/2 a red chilli, deseeded and finely chopped

1 tbsp fresh coriander, roughly chopped

Juice of 1/2 a lemon

1 tbsp olive oil

To serve.

100g sour cream

Handful of fresh coriander, roughly chopped

Petunjuk

1 Preheat the oven to 160C/140C fan/gas mark 3. Heat the olive oil in a large casserole pan over a medium heat. Add the pork belly and fry for about 15 minutes or until golden.

2 Add the onion, celery, garlic, bay leaves, both paprikas and the cumin and cook for about eight minutes, stirring often, until the onions and celery have softened.

3 Add the streaky bacon and chorizo and continue to cook for a further 10 minutes, stirring often, until the oil starts to be released from the chorizo.

4 Stir in the vinegar, the black beans and their liquid and the chicken stock. Season with salt and pepper. Cover with a tight-fitting lid, place in the oven and cook for two hours or until the pork is tender, stirring occasionally and topping up with a little more stock or water if needed.

5 To make the salsa, place all of the ingredients into a blender and blitz for 10 seconds, or just until the mixture comes together in a semi-chunky consistency.

6 Divide the stew into four hot bowls. Spoon over the salsa and a dollop of sour cream, garnish with chopped coriander and serve.