DukesHill Ingredients
2 x 500g Pork Confit
Regular price
Regular price Sale price £19.99
50g bacon, chopped
Regular price
Regular price £0.00 Sale price £7.00
Other Ingredients
A slug of olive oil
1 onion (finely chopped)
3 cloves garlic, finely chopped
2 tsp smoked paprika
2 tsp tomato puree
90g chorizo, 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 (or 1/2 700g jar)
freshly ground black pepper
20g roughly chopped parsley


Rated 5 stars by 1 users

Our Pork Confit and Chorizo Stew marries one of my favourite Dukeshill products, our pork belly confit with this wonderful, punchy sauce, made with chorizo and our bacon. In fact any pork or ham cuts can be added to this flavoursome sauce to create a delicious meal. This sauce is best made a day ahead for flavours to develop. Any leftover sauce is delicious served with rice or pasta, and can be made in batches to freeze.
Category Dinner
Serving 4
Prep Time 20 minutes
Cook Time 1 hours


  1. Step 1 Heat oil in heavy bottomed pan.

  1. Step 2 Add chopped onion and soften for about 5 mins on a low heat.

  1. Step 3 Add chopped garlic and cook for a further minute.

  1. Step 4 Add smoked paprika and tomato puree and cook for 4-5 minutes.

  1. Step 5 Add bacon and chorizo and cook for a further 2 minutes.

  1. Step 6 Add red wine and bring to the boil. Lower heat and simmer till liquid has reduced by half.

  1. Step 7 Add tomatoes, stock and thyme. Simmer for 30 minutes or till sauce has reduced and slightly thickened.

  1. Step 8 Add beans and salt and pepper to taste. Cook for 10-15 minutes or till beans are very soft.

  1. 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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