Quick and easy chorizo pork belly & chickpea casserole recipe
This quick and easy Spanish-inspired stew features a slow-cooked pork belly, a budget-friendly cut that delivers exceptional flavour and a tender, melt-in-your-mouth texture.
Ingredients for the Recipe
- 1-2 tbsp Oliveoil
- 500-700g Pork belly skinless boneless, sliced into big chunks
- 100g Chorizo
- 1 Onion
- 1 Carrot
- 1 tbsp Fennel
- Chilli flakes
- Garlic cloves as much or little you like
- 4 bay leaves
- Thyme
- large pinch of castar sugar
- 1 tbsp Tomato purée
- 50ml Sherry vinegar
- 400g Tomatoes
- 400g tin of Chickpeas, drained and rinsed
- fresh chopped Parsley
Recipe Tip: When serving, consider pairing the casserole dish with some mashed potatoes.
Method:
- Preheat oven to 160C/140C/fan/gas
- Heat oil in a lidded casserole dish.
- Brown the pork belly on all sides for 10 minutes then set pork aside.
- Add the chorizo to the dish and cook for 1 minute approximately.
- Add the vegetables, fennel seeds, chili flakes, garlic, and herbs. Cook for 5 minutes until vegetables soften.
- Sprinkle the sugar and stir in the tomato purée. Add vinegar and let it bubble.
- Add the tomatoes and a can of water.
- Return pork and juices to the dish. Season with salt and pepper.
- Bring it all to simmer.
- Cover the dish with a lid and place in the oven for 1 hour 45 minutes.
- Check occasionally, adding a splash of water if the sauce becomes too thick.
- Remove the dish from the oven and stir in the chickpeas.
- Return to the oven for another 15 minutes.
- Remove the dish again and let it cool slightly.
- Stir in the parsley.
- Taste for seasoning and serve.
If you are looking for a delicious dessert, why not try our Chocolate Pear Pudding
