1kg pork belly, cut into large pieces
1 tbsp cumin
1 tbsp smoked paprika
Salt and pepper, to taste
2 tbsp extra virgin olive oil
2 onions, finely diced
5 cloves garlic, finely chopped
2 bay leaves
2 green chillies, roughly chopped
2 sticks celery, diced
1 bunch coriander, roughly chopped
500g potatoes, cut into sixths
6 Roma tomatoes, cut into sixths
1 cup peanuts, lightly toasted
250ml white wine
¼ cup red wine vinegar
1L chicken or vegetable stock
1 400g tin black beans, drained and rinsed
1 bunch parsley, roughly chopped
Place the pork belly in a shallow dish and massage in the cumin, paprika, salt and pepper.
Heat a heavy-based shallow casserole dish or sauté pan over a high heat, drizzle in the extra virgin olive oil and add the pork. Stir to coat in the oil and brown off for about 5 minutes.
Add the onion, garlic, bay leaves, green chillies, and sweat off for a further 2-3 minutes. Stir through the celery, coriander, potatoes, tomatoes and peanuts. Pour in the white wine, red wine vinegar and stock and stir everything together.
Reduce the heat to a simmer and cook slowly, uncovered, for 1 ½ hours or so. Add the black beans and cook for a further 5 minutes. Remove from the heat, stir through the parsley and serve.