Pork Belly Confit and Chorizo Sauce

Pork Belly Confit and Chorizo Sauce

A wonderful, punchy sauce, made with our chorizo and pancetta, packed full of flavour to accompany the pork belly confit or any pork or ham cuts. This sauce is best made a day ahead for flavours to develop. Any leftover sauce is delicious served with rice. Can be made in batches to freeze.

Pork Belly Confit and Chorizo Sauce

November 7, 2017
: 4
: 20 min
: 1 hr
: 1 hr 20 min
: Moderately easy

This chorizo sauce is great with pasta too but omit the butter beans.


  • 2 x 500g Pork Belly Confit
  • Chorizo Sauce Ingredients
  • A slug of olive oil
  • 1 onion (finely chopped)
  • 3 cloves garlic, finely chopped
  • 2 tsp smoked paprika
  • 2 tsp tomato puree
  • 50g Dukeshill pancetta, diced
  • 2 Dukeshill chorizo sausages, peeled and chopped or crumbled
  • 250ml red wine
  • 200g tinned tomatoes
  • 750ml chicken or vegetable stock
  • 3 sprigs thyme
  • 400g tinned butter beans, drained & rinsed
  • freshly ground black pepper
  • 20g roughly chopped parsley
  • Step 1 Heat oil in heavy bottomed pan.
  • Step 2 Add chopped onion and soften for about 5 mins on a low heat.
  • Step 3 Add chopped garlic and cook for a further minute.
  • Step 4 Add smoked paprika and tomato puree and cook for 4-5 minutes.
  • Step 5 Add pancetta and chorizo and cook for a further 2 minutes.
  • Step 6 Add red wine and bring to the boil. Lower heat and simmer till liquid has reduced by half.
  • Step 7 Add tomatoes, stock and thyme. Simmer for 30 minutes or till sauce has reduced and slightly thickened.
  • Step 8 Add beans and salt and pepper to taste. Cook for 10-15 minutes or till beans are very soft.
  • Step 9 Add parsley and serve hot with Dukeshill Pork Belly Confit which has been pan fried till crisp and brown (about 10 mins over medium heat) or roasted for 20-30 mins.


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