Simon Rimmer served up pork belly with butter-bean stew on Eat the Week with Iceland.
the ingredients are: 500g boneless pork belly cut into 50-75mm cubes, Oil to fry, 1 onion – sliced, 200g smoky back bacon – cut into chunks, 3 x 400g tins butter beans – drained and washed, 75g muscavado sugar, 50g tomato ketchup, 15g Dijon mustard, 25ml sherry vinegar, 75ml maple syrup and Approx. 150ml chicken stock (may need more if too dry).
To serve: chopped tomatoes, chopped parsley and crunchy French stick with butter.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.