1kg pork belly
1 bulb garlic
1 bunch thyme
100g carrots
100g chorizo
100g fresh ripe tomatoes
1 tin butter beans
1 bunch fl at leaf parsley
Olive oil
Salt and pepper
〉〉 Season the pork and place on a bed of garlic cloves and thyme in a roasting tin.
〉〉 Add a cup of water and cover with foil, bake for two hours in a low oven.
〉〉 Turn the oven up high, remove the foil, season the pork well with salt and pepper, and cook for a further 30 minutes or until the crackling is firm and golden.
〉〉 Peel and dice the carrot and chorizo into 1cm cubes. Crush two cloves of garlic and sweat in a large saucepan, add the chorizo and carrots and cook gently under a lid for five minutes.
〉〉 Chop the tomatoes and add to the pan along with a sprig of thyme. Simmer for another five minutes, and then add the butter beans. Simmer and gently stir into the sauce, trying not to crush the butter beans.
Finish the beans with salt and pepper, and a good handful of chopped fl at leaf parsley.
〉〉 Slice the pork and serve with a generous helping of butter beans.