Peel the casing of the chorizo and cut into chunky cubes.

<span></span>Dry fry in a large non-stick frying pan together with the lardons for 4 minutes over medium heat. Transfer to the slow cooker.

Cut the pork steaks into chunky cubes using kitchen scissors or a sharp knife. Discard any large pieces of fat.

Add to the pan and fry over medium-high heat until browned. Do not crowd the pan or the meat will not brown properly. Transfer to the slow cooker.

<span></span>Heat the olive oil in the pan and fry the onion and garlic over low heat for 7 minutes. Add the thyme, paprika and season with black pepper.

Transfer to the slow cooker and add the black beans, ham hock, orange juice and peel, chilli, honey, vinegar and bay leaves. Add the stock and mix everything together.

Cook for 4 hours on high or 6-8 hours on low. Add the cornflour slurry one hour before the end of cooking.

Heat the oil in a large frying pan and fry the onions and garlic over low heat for seven minutes. Pile the chopped greens on top and continue to cook, stirring, until the greens have wilted. If the pan gets too dry, add the orange juice. Cook until the greens are tender.

Heat the oil and butter and fry the bread crumbs until golden, seasoning with the garlic granules.

<span></span>Serve the stew over brown rice garlished with chopped parsley and the breadcrumbs, with the greens and orange slices on the side.