Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.
- 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
- Heat a heavy-based cast iron pan, or similar, add some vegetable oil
- Add the pork belly slices and colour them heavily all over
- Reduce the heat slightly, and add the chorizo and garlic, allow the garlic to brown slightly.
- Now add the anchovy fillets, beans, peas, tomato paste and paprika. Season and add the chicken stock.
- Now add the saffron, rice, and herbs and bring the mix to the boil.
- Leave the mix boiling, and reduce it right down until the rice becomes visible.
- 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.
- Serve immediately in hot bowls with some lemon wedges.