1. Chop kale (thinly), garlic, chilis and onions. Cut the pork belly into cubes and chop up bacon. Remove skin from chorizo and chop. Season the pork belly with a little salt.
2. Fry the pork in a little oil, stirring continually. Once browned set aside. You can use the same pan for the next step and remove the oil and far with kitchen towel, but we opted for a lighter option and used a fresh pan.
3. Fry the chorizo, bacon and onions for around 2 minutes then add in garlic, and shortly after the beans. Squeeze lime juice into mix and then sprinkle in flour until you have the consistency you desire. Add more lime juice if it feels too dry.
4. Add the kale and toss till cooked (this won’t take long). Return pork belly to pan to heat up a little. In a separate pan fry an egg in some butter.
5. Serve up, garnish with egg on top, chillies and a little salt and pepper on your yoke.
This recipe was first published by bbmag
