If you substitute grounded Beef for Pulled Pork, you will get the best Chilli ever. And by slow-cooking it, the flavours get to develop for much longer; you will certainly notice the difference. Don’t forget the Crème Fraîche—it plays an important part in balancing the flavours as it gives a fresh zing to the dish.


2 Pork Belly slices. (150g.)

1 red Onion.

1 Garlic clove.

1 tsp ground Cumin.

1 tsp Paprika.

1 tsp plain Flour.

200g Chopped Tomatoes.

1 Beef stock cube.

150ml of water.

200g Kidney Beans.

1 tbsp Crème Fraîche.

Olive Oil.

A few slices of Spring Onion.

Salt and Pepper.

To Cook:

Start by seasoning and frying the Pork Belly slices in a saucepan with a dash of Olive Oil. When they are nicely browned, add the Onion, then 2 minutes later add the sliced Garlic. As the Garlic starts to brown, add Cumin, Paprika and Flour. Stir until all the Flour disappears, then add the chopped Tomatoes, Stock Cube and water.

Simmer on a low heat for 1.5 hours with the lid on, then 10 minutes before serving, add the Kidney Beans and simmer with the lid off. Using two forks, rip the Pork apart and serve with a tablespoon of Crème Fraîche, and a few slices of Spring Onion.

The Dirtbag Cookbook.