Chorizo, Lentils and Pork Belly Stew


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  • 700g Skinless Belly Pork
  • 1 Onion
  • 3 – 4 Garlic Cloves
  • 2 – 3 Bay Leaves
  • Tomato Purée
  • Chopped Tomatoes
  • 187ml Red Wine
  • 1 Tin Lentils
  • Chorizo
  • Parsley
  • Thyme
  • Parsley
  • Chilli flakes
  • Pepper
  • Salt
  • Olive Oil
  • 3 Large Potatoes


1. Set your kettle to boil and heat the oil in a casserole dish with a lid and brown the pork all over. Pour in your chorizo chinks and sizzle alongside your pork for a minute.

2. Add the rest of the ingredients, and cover with the red wine and boiling water. Stir in the tomato purée season with salt and pepper and bring to a simmer.

3. Allow to reduce. Check the potatoes are soft, if they are not soft throughout add more water until they are ready.

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