Chorizo, pork belly & chickpea casserole

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• Noodles

  2012-02-04 08:50:05.274794

  Noodles rated and commented on this recipe

  

  Easy to cook and loved by all who tasted it.

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• sueb

  2012-02-07 13:52:52.532713

  sueb rated and commented on this recipe

  

  Great tasting dish, which I made on the hob rather than in the oven. Didn't add the can of water as I often find the sauces too runny, and it didn't need any extra liquid. Used white wine vinegar and a splash of sherry (!) as I didn't have sherry vinegar, crushed chillies and served with tomato and garlic cous cous. Worked a treat - even better when we had it warmed through on the next evening. Must admit, I wasn't sure if it was going to be OK as I was cooking it with the tomato and vinegar seeming a bit powerful, but the flavours mixed together and melowed throughout the simmering period and it works well. Will definitely make again.

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• dawn

  2012-02-08 17:39:32.572449

  dawn commented on this recipe

  Made this last night, used some lovely thick pork streaky rashers and added some wilted spinach at the end of cooking. Tasted lovely and the family loved it. I loved the hint of fennel from the seeds, just enough aromatics to add interest but not so overpowering that my husband complained as he doesn't like aniseedy things. It's in my binder for another day.

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• Richard W

  2012-02-08 18:34:41.277911

  Richard W rated and commented on this recipe

  

  Two 4 star comments before this surprise me. I found this a really superb recipe - very simple and economical. Most of the fat on the belly pork has disolved with the slow cooking, although using shoulder might well suit some rather better The result was absolutely delicious and enjoyed by all who sat down to it. I didn't use chickpeas 'cos I don't like them and this didn't take away from the enjoyment.

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• Stevie B

  2012-02-09 23:41:27.175447

  Stevie B rated and commented on this recipe

  

  We got pork belly with the skin on and it seemed a shame to remove it just for this dish so we cooked the pork belly separately in the oven on a low heat for several hours. The result was really tender pork with amazing crackling which we removed and had on the side, stirring the soft pork left behind into the rest of the ingredients; delicious.

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• leliel777

  2012-02-11 20:36:14.498794

  leliel777 rated and commented on this recipe

  

  mmmmmm tasty :)

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• Stephen M

  2012-02-12 00:22:08.292489

  Stephen M commented on this recipe

  This was great. The fennel brought out such a warm taste. Great for those -12 nights !!! I grated the carrot rather than chopping which broke down better. Enjoy !

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• Martha

  2012-02-12 20:16:17.384311

  Martha rated and commented on this recipe

  

  I made this for dinner today - the pork was very tender, I also added a little smoked paprika. was very tasty, will make again. will have the left over chick pea, chorizo and tomato for lunch tomorrow

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• bosskax

  2012-02-14 14:01:44.48509

  bosskax commented on this recipe

  this was lovely...so lovely am eating and writing this at the same time

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• Muesli

  2012-02-14 17:54:11.54482

  Muesli rated and commented on this recipe

  

  Mmm yummy - this has put a great big smile on my face :)

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• lyn

  2012-02-18 08:45:59.909474

  lyn rated and commented on this recipe

  

  Fantastic used pork shoulder & 2 fresh chillies & added a splash of wine. Served with fresh crusty bread. Have already been asked to make it again.

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• k-chapman

  2012-02-19 14:40:02.774263

  k-chapman rated and commented on this recipe

  

  I made this the other evening but didn't eat it until the next day, it is absolutely delicious, the pork was melt in the mouth and the flavours just go so well together, will definitely be making again

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• Beth

  2012-02-24 21:21:43.597283

  Beth rated and commented on this recipe

  

  Absolutely beautiful

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• Kirsty

  2012-02-25 08:51:40.26492

  Kirsty rated and commented on this recipe

  

  Mmmm lovely. I might leave out the chickpeas next time as I only included them as I had a can in the cupboard, it won't take anything away from the flavour.

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• Barney

  2012-03-04 22:18:58.514352

  Barney commented on this recipe

  I'm chuffed everyone likes this recipe as much as I do..

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• Barney

  2012-03-04 22:19:17.974468

  Barney commented on this recipe

  I'm chuffed everyone likes this recipe as much as I do..

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• Lauren Ricci

  2012-03-09 13:52:48.240182

  Lauren Ricci rated and commented on this recipe

  

  I made this for a casual dinner and everyone enjoyed it. I thought the balance of herbs and flavor was spot on. Instead of belly pork I used two pork chops with fat cut off which worked really well. I only used half a can of water as I wanted consistency to be a bit thicker to eat with crusty bread and salad. I think the chickpeas add texture and taste. Tasty and so easy to make. Thanks Barney!

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• swissms

  2012-03-10 09:30:56.932503

  swissms rated and commented on this recipe

  

  I used stewing pork as I had some in the fridge and cooked it on the stove top rather than in the oven. Absolutely delicious. We had some leftovers and if anything it was even better the next day. This is definitely going to become a favourite in this house.

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• Shirazzy

  2012-04-11 22:10:09.72829

  Shirazzy rated and commented on this recipe

  

  Divine - need i say more? Just incase, it's a definate in this household, will now be a firm favourite!

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• Oliveoyl

  2012-04-30 20:59:59.325748

  Oliveoyl rated and commented on this recipe

  

  Another 5 star review. I used pork leg escalopes which normally taste of very little but this was great. All the other suggestions are helpful as well. I can think of lots of ways to vary this recipe slightly so will use it again and again.

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Ingredients

• 1 tbsp olive oil
• 700g skinless, boneless pork belly , cut into large bite-sized chunks
• 100g cooking chorizo , sliced into thin rounds
• 1 large onion , chopped
• 1 large carrot , finely chopped
• 1 tsp fennel seeds
• 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 tomatoes
• 400g tin chickpeas , drained and rinsed
• fresh chopped parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 30 mins

Ingredients

• 1 tbsp olive oil
• 700g skinless, boneless pork belly , cut into large bite-sized chunks
• 100g cooking chorizo , sliced into thin rounds
• 1 large onion , chopped
• 1 large carrot , finely chopped
• 1 tsp fennel seeds
• 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 tomatoes
• 400g tin chickpeas , drained and rinsed
• fresh chopped parsley

PER SERVING

680 kcalories, protein 43.5g, carbohydrate 22.6g, fat 45.2 g, saturated fat 15.7g, fibre 4.4g, sugar 9.4g, salt 1.3 g

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