SMOKEY CHILLI PORK BELLY

For best results marinate pork belly the night before.

MARINADE

1 kilo pork belly cut into 1 inch square pieces
2 sprigs rosemary roughly chopped
3 cloves garlic chopped
2 tbs lemongrass paste
2 tbs HOT chilli paste
1 tbs sweet pimenton (smoked paprika)
3 spring onions finely sliced
1 tsp salt
1 tsp cracked black pepper
1/2 tsp fennel seeds

1. In a large mixing bowl add pork belly and all the above ingredients. Mix well making sure all the pork has been coated. Cover the top of the bowl with cling wrap and place in the refrigerator overnight.

1/2 tbs olive oil
1 large brown diced
1 capsicum diced
2 cloves garlic chopped
2 large carrots chopped
2 sticks celery chopped
3 sprigs thyme
1 can (400g) diced tomatoes
2 tbs balsamic vinegar
1 tbs HOT pimenton (hot smoked paprika)
2 tbs brown sugar
500ml water
salt and pepper

Nuts & Bolts

1. In a large heavy base pot with a lid. On medium to high heat add oil and pork belly brown for 5-6 minutes.

2. Add onion, garlic, capsicum, carrot and celery cook for 4 minutes.

3. Add tomatoes, thyme, vinegar, hot pimenton, sugar and water cook for 3-4 minutes.

4. Season to taste. Turn heat to low, place lid on pot and simmer for 45 minutes or until pork belly is tender.

Ready to serve with mash, polenta or rice.

(For low calorie have cauliflower rice for a side)

Calories per serving : 491