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Ingredients
- 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
Method
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.