Organic Pork Belly - Delicious and economical

Entertaining just before payday?  Try this great recipe - it will delight, impress and certainly won't break the bank.

For the marinade you will need:  2 red chillies, 1 tablespoon oregano, 5 cloves garlic finely chopped, half teaspoon smoked paprika, extra virgin olive oil.

For the recipe you will need: 1.2kg ribs cut into thirds by Paul, 600g pork belly cut into the same size chunks by Paul, 1 large red onion, 2 carrots peeled and cut into 1cm slices, 2 x 400g haricot beans (or borlotti or chick peas), 1 red and 1 green pepper cut into 2/3cm chunks, 1 tin chopped tomatoes, 3 tablespoons red wine vinegar, 500ml chicken stock, salt and pepper.

Mix the marinade ingredients and coat the ribs and pork belly pieces. Leave for as long as possible, up to 48 hours.

Turn your oven on to 240 degrees centigrade. Pack the porky bits onto a roasting tray with the onion and carrots. Roast for 40 minutes, turning once. Turn down oven to 180 degrees.

Drain the beans and tip into the tray with the meat. Add all the remaining ingredients including 2 tablespoons of extra virgin oive oil. Season and stir, making sure the meat is mostly under the liquid. Bake for an hour covered with foil.  Remove foil for last fifteen minutes, serve in bowls with crusty bread and Back to the Garden leaves.