1. Fry the pancetta or bacon in the oil in a saucepan over a medium–high heat until crisp and golden. Remove from the pan and set aside. Now throw in the chilli and roast it in the pan for 1 minute, and then add it to the bacon.
2. Now take about one-third of the chicken stock and use it to deglaze the bottom of the pan by pouring the liquid into the hot pan. Using a wooden spoon, stir and dislodge all of the sticky bits on the bottom and sides of the pan into the stock. Carry on cooking until the liquid has reduced by half.
3. Add the potato, carrot and celery, and cook them in the stock for 2 minutes to get some heat and flavour into them. Return the bacon and chilli to the pan along with the remaining chicken stock, bay leaf and the pork roast. Bring everything to a fast simmer, and then turn the heat down real low.
4. Let the stew cook for 1 hour, but give it a stir every 15 minutes or so to make sure it’s just ticking over. Add the sweetcorn, beans, diced onion, chopped tomatoes and Unholy BBQ sauce. Continue to simmer for a further 30 minutes, or until the stew has thickened.
5. To bring the whole dish to life, add the red wine vinegar, lemon juice and mustard BBQ sauce before serving and give it all a good stir. Season with salt and pepper and serve with crusty bread.
Recipe courtesy of Red's True BBQ