three pig stew

Or, I suppose, a sort of goulash :) The transfer of contents from one freezer to another has brought forth some nice things. There's a whole Gressingham duck defrosting for today's Easter feast, and there was also a couple of nice pieces of belly pork, and some uncooked chorizo sausages.

I skinned a piece of belly pork, cut it into chunks, and fried it in olive oil in batches, until the pieces were crispy. Into the same oil went a packet of pancetta cubes, which were fried for a few minutes, then I added a chopped onion, some garlic, and four chorizo sausages, cut into slices. Oh, and some cumin seeds, and a couple of teaspoons of smoked paprika. Fried these gently until the onions were translucent, then added a tin of tomatoes, a glass or so of red wine, and salt and black pepper.

Tipped everything into the slow cooker, added some haricot beans (which I had soaked and cooked yesterday), and waited six hours.

Served it with rice - lovely.

Originally published at Reactive Cooking.