Baked Spicy Pork Belly & 'Nduja Stew With Tenderstem Broccoli

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat

Pat your pork belly dry with kitchen paper

Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below

Season with a generous pinch of salt and rub it into the criss-cross pattern

Add the scored pork belly, fat-side down, to the dish and cook for 3-4 min or until the fat is golden

Meanwhile, chop your waxy potatoes in half, then peel and quarter your shallot[s]

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and cut into quarters

Top, tail and chop your carrot[s] into quarters lengthways, then into batons

Once golden, transfer the golden pork belly to a plate and reduce the heat to medium

Add the chopped leek to the dish with the shallot quarters, carrot batons and halved potatoes

Add your roasted garlic paste, Chinese rice wine, fennel seeds, 300ml [350ml] [510ml] boiled water, your chicken stock mix and a pinch of salt and pepper

Tear your 'Nduja into the dish (can't handle the heat? Go easy!), give everything a good mix up and bring to the boil over a high heat

Once boiling, return the golden pork belly to the dish, skin-side up

Put the dish in the oven and cook, uncovered, for an initial 50 min – this is your pork belly stew

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the stew has had 50 min, remove the dish from the oven and stir in your crème fraiche, keeping the pork belly skin-side up, then return the dish to the oven for 7-8 min or until thick and saucy and the pork belly is cooked through (no pink meat!) – this is your baked spicy pork belly & 'Nduja stew

Add your Tenderstem broccoli to a tin foil-lined baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt and pepper, then give everything a good mix up and put the tray[s] in the oven for 15 min or until beginning to crisp