Pork Belly with Beans and Chili Jam
🍳 Cook: 60 min
Ingredients
| 1000 g | pork belly | |
| 80 ml | oil | |
| 4 cans | canned red kidney beans | |
| 4 cloves | garlic | |
| 2 heads | onion, medium | |
| 4 tbsp | 60 ml | chili jam |
| — | salt | |
| — | black pepper | |
| — | fresh herbs of choice |
Instructions
- Cut the pork belly into cubes (about 2 x 2 cm) and season with salt and black pepper. Sear on all sides in a pan with the preheated oil.
- Once they take on a golden crust, add the finely chopped garlic and onion.
- After the onion and garlic soften, add the two cans of red kidney beans together with their liquid. Add about 1 teacup of water and let the dish simmer over low heat.
- Once the liquid reduces a little, add the chili jam and stir well. Let the stew thicken a little more and remove from the heat. You can season with fresh herbs of your choice.