Chorizo, Pork Belly & Chickpea Casserole
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture.
- 1 Heat the oven to 160C/140C fan/gas 3.
- Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides.
- If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches.
- Scoop the pork out and set aside then add the chorizo and sizzle for a minute.
- Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour.
- Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment.
- Tip in the tomatoes and a can of water.
- Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water.
- Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins.
- Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley.
- Taste for seasoning and serve with crusty bread or boiled potatoes.
Chorizo, Pork Belly & Chickpea Casserole ingredients
- 1 tbsp olive oil
- 700g skinless, boneless pork belly, cut into large bite-sized chunks
- 100g cooking chorizo, sliced into thin rounds
- Onion,1 large, chopped
- 1 carrot large, finely chopped
- 1 tsp fennel seed
- small pinch dried chilli flakes
- 2 garlic cloves
- 4 bay leaves, fresh are best
- sprig of thyme
- large pinch golden caster sugar
- 1 tbsp tomato purée
- 50ml sherry vinegar or good quality red wine vinegar
- 400g tin chopped tomato
- 400g tin chickpea, drained and rinsed
- fresh chopped parsley
Check out our list of Free Range Pork we have available.