Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 6

  • 1 tbsp olive oil
  • 800g pork belly, sliced into squares approx. 2cm thick
  • 200g chorizo, cut into chunks
  • 4 cloves garlic, crushed
  • 6 tinned anchovy fillets-optional
  • 300g tinned haricot beans (or butter/cannellini will work)
  • 200g frozen peas
  • 2 tbsp tomato paste
  • 3 tbsp smoked paprika
  • Pinch saffron
  • 2 litres chicken stock
  • 300g short-grain rice
  • A handful of fresh herbs (rosemary, sage, parsley, tarragon)
  • ½ orange, zested
  • 1 lemon, sliced into wedges


  1. Heat a heavy-based cast iron pan, or similar, add some vegetable oil
  2. Add the pork belly slices and colour them heavily all over
  3. Reduce the heat slightly, and add the chorizo and garlic, allow the garlic to brown slightly.
  4. Now add the anchovy fillets, beans, peas, tomato paste and paprika. Season and add the chicken stock.
  5. Now add the saffron, rice, and herbs and bring the mix to the boil.
  6. Leave the mix boiling, and reduce it right down until the rice becomes visible.
  7. At this point, turn the heat down to its lowest setting, zest the orange on top of the rice and place a lid or tinfoil on the pot, allow to rest and cook for 15mins, the sides and base should caramelise and go crispy.
  8. Serve immediately in hot bowls with some lemon wedges.