Brazilian Pork Belly & Black Bean Stew With Greens

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

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

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

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the pork belly, fat side down and cook for 3-4 min or until coloured and crispy, then flip and cook for 2 min on the other side

Once done, transfer the pork to a tin foil lined baking tray and put the tray in the oven for 40-45 min

Meanwhile, peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced red onion with a pinch of salt and cook for 6-8 min or until softened

While the onion is cooking, rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it is tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

Meanwhile, boil half a kettle

Peel and finely chop (or grate) your garlic

Cut your orange[s] in half

Drain and rinse your black beans

Once the onion has softened, add the chopped garlic, your ground smoked paprika, ground cumin, dried oregano, bay leaves and chilli flakes (can't handle the heat? Go easy!) and cook for 2 min

Add the drained black beans, tomato paste, and chicken stock mix with 450ml [600ml] [750ml] boiled water and cook for 10-12 min

Wash your shredded kale

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add your shredded kale with a pinch of salt and cook for 3-4 min or until bright green and wilted

Once the beans are done, squeeze in the juice of half your orange[s] – this is your black bean stew

Cut the remaining orange into wedges and slice the cooked pork belly finely