Pork belly is amazing, it just needs alot of cooking, it goes well with chorizo (double pork!) Polenta chips are a good addition but any carb will work with this dish
750g Boneless pork belly
150g diced pancetta
1 large onion chopped
2 cloves garlic chopped
1 tsp smoked paprika
200g chorizo chopped (use a good quality one from a deli counter)
1 tin plum tomatoes
150ml red wine
1 heaped tsp sugar
Bunch of coriander
Handful of fresh flat leaf parsley
1 cup polenta (I used non-instant)
2 cups cold (room temperature) water
1 1/2 cups boiling water (approx)
2 tbsp butter
1/3 cup polenta, extra, for coating
Vegetable oil for frying
Rosemary leaves, chopped
Finely grated parmesan
Heat the oven to fan 140C. Cut the pork belly into large chunks and fry in some hot olive oil until browned all over. Remove with a slotted spoon.
Add the pancetta and cook for a few minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook until soft which will take about five minutes, then stir in the paprika and chorizo and cook for a further minute.
Return the pork to the pan and add the tomatoes, add the wine and bring to the boil and cook for a couple of mins before adding enough water just to cover. Season then cover and cook in the oven for 2 hours until the pork is falling apart.
Stir through the coriander and parsley. Serve with potatoes, toasted sliced ciabatta with melted gruyere and a fine vino.