Pork Belly Comfort Chilli Bowl

A combination of succulent pork belly and beef brisket. Create a wonderfully rich, flavoursome comforting bowl of autumnal chilli. Even better served the following day allowing those flavours to mature.

INGREDIENTS (Serves 10-12)

1.2kg Pork Belly Skin removed and bone out

0.8kg Brisket

2 tbsp Fennel Seeds

2 tbsp Coriander Seeds

2 tbsp Smoked Paprika

3 Large Red Onions

2 tsp Soft Light Brown Sugar

300ml Balsamic Vinegar

2 x 400g tins Plum Tomatoes

1 tsp (or to taste) Hot Chilli Powder

1 Butternut Squash

1 tbsp Soured Cream

Olive Oil

Handful Fresh Coriander

Sea Salt & Black Pepper

METHOD

Preheat the oven to 190°C/375°F/gas 5. Using a pestle and mortar, crush the fennel and coriander seeds, mix with paprika and 1 tsp each of sea salt and black pepper.

Deseed the squash, peel and cut into chunks. Toss with half the spice mixture and a drizzle of olive oil on a baking tray. Roast for 40-45 minutes, or until golden, remove from oven and reduce the temperature to 150°C/300°F/gas 2.

Meanwhile, drizzle both cuts of meat with olive oil and rub with the remaining spice mixture, then place a large casserole pan (at least 30cm wide, 8cm deep) on a medium-high heat.

Place the pork and brisket in a pan fat-side down, brown on all sides for around 15 minutes in total, then peel and roughly chop the onions.

Remove both meats to a plate, reduce the heat to medium, add the onions and sugar to the fat and fry for 10 minutes, stirring regularly until lightly caramelised. Add the balsamic vinegar, chilli powder and tomatoes, breaking them up, and stir well. Return both meats to the pan.

Loosen with a splash of water if needed, then bring to the boil and season. Cover with tin foil or pop the lid on and cook in the oven for around 5 hours, or until the meat is tender.

When the meat is tender, remove from the heat, break up the meat, add in the butternut squash and season to taste.

Top with fresh coriander and soured cream.