Feijoada-Style Pork Belly & Black Bean Stew, Rice & Pickled Chilli

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 and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Chop your pork belly into bite-sized pieces

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

Once hot, add the chopped pork belly with a generous pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2-3 min or until lightly golden

Meanwhile, peel and roughly chop your brown onion[s]

Peel and roughly chop your garlic

Drain and rinse your black beans

Once the pork has browned, add the chopped onion to the dish with the chopped garlic, drained black beans and your ground smoked paprika

Add 350ml [450ml] [600ml] boiled water, bring to the boil then put in the oven, covered, for an initial 20 min

Meanwhile, slice your red chilli[es] finely

Add the sliced chilli to a bowl with your cider vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water, a generous pinch of sugar and a pinch of salt

Set aside to pickle – this is your pickled chilli

Once the pork has been cooking for 20 min, add your white long grain rice to an oven-proof dish with a pinch of salt and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

After the initial 20 min, remove the lid from the pork and return to the oven for 30 min or until the sauce has thickened and the pork is tender

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

Once tender, remove the pork from the oven and add your beef stock mix, umami seasoning and a little of the chilli pickling liquid (can't handle the heat? Go easy!) then stir together and leave to stand, covered, for 5 min for the flavours to develop – this is your Feijoada-style pork belly & black bean stew