Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(66 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins


Serves 4
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal680
  • fat45.2g
  • saturates15.7g
  • carbs22.6g
  • sugars9.4g
  • fibre4.4g
  • protein43.5g
  • salt1.3g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 700g skinless, boneless pork belly, cut into large bite-sized chunks
  • 100g cooking chorizo, sliced into thin rounds



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • small pinch dried chilli flakes
  • 2 garlic clove
  • 4 bay leaf, fresh are best
  • sprig of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. 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.

  2. 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.

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Comments (70)

toughtoplease's picture

Made this but didn't have a full can of chickpeas so subbed a half can of baked beans I had in the fridge which worked wonderfully. Had no carrots but had a few sticks of celery to use, no bay or fennel seeds and like others I upped the garlic and chilli. Also threw in a few handfuls of frozen spinach which came up a treat. Happy with this recipe and its so versatile!

Delibitch's picture

Absolutely stunning dish. Used chunks of Chorizo instead of slices. I'm not usually a fan of pork belly but it works really well in this.

Poshbird1's picture

Made this yesterday and it was beautiful, went down a treat served with green beans and crusty bread

fogmann's picture

Incredible dish. I didn't have the sausage, so added bacon & more chilli & garlic.
Also added mushrooms, pickles and pickled beans and a bunch of radishes. Awesome flavour blend!

Piano_Mike's picture

Made this tonight as bought some pork belly on a whim from the butcher and was looking for a recipe to put it to use. This was fantastic, really easy to put together even on a weeknight. Economical too. Will be making again for sure!

vrog's picture

A great recipe! The first time I used supermarket pork belly and removed the skin and outer fat. The second time I went to the butcher's, who removed all visible fat and skin before weighing it. Result was a far less fatty dish - delish ;)) So if you can, get the meat from a good butcher.

niamh93's picture

Perfect exactly what I was looking for something a little different to do with pork belly, I will be making this again.

betsydoda's picture

Love this meal. I don't add the chilli as the kids find the chorizo spicy enough for them.

MrsB4613's picture

Lovely one pot recipe, easy to put together too and perfect to make ahead and reheat. I prefer to make it with slightly less than stated vinegar - normally just add a splash. I also sometimes replace the belly pork with pork shoulder and the thyme with rosemary out of the garden. Both versions seem to deliver equally tasty results!

ElNeilo's picture

You know this is going to be a winner because the chef obviously knows his trade. Wine vinegar, brown sugar, fennel, tomate purée, pork belly, chorizo, garbanzos... can't go wrong. Top marks.

trolleytom's picture

Tried this tonight and replaced the chickpeas with red lentils. Absolutely loved the meal, as did my wife. I will be buying pork belly again soon just to give me and excuse to make this again.

traciekan's picture

Gawjus! Tho I too changed chickpeas which none of my lot like to mixed beans.

allielovetocook's picture

Yet another 5* recipe from BBC Good Food !! .. I've never cooked Belly Pork before and although it was surrounded by lots of other flavours in this recipe, it was melt in the mouth. It earned a "Nom Nom - you can make that any time you want" from my teenage daughter too!
My only change to the recipe was to add Butter Beans rather than Chickpeas. I used Sherry Vinegar rather than Red Wine Vinegar, and would do so again as it wasn't a vinegary aftertaste in the slightest. I have shelves full of recipe books and they are all abandoned in favour of BBC Good Food nowadays as the recipes on here are amazing and the comments really helpful.

jkt2208's picture

Made this for dinner tonight - I used pork chops because they needed using, but kept everything else the same. Was absolutely delicious! I'm not usually a huge fan of pork, but I will definitely make this again. Like others have said, it is quite vinegary, but I liked that so I guess it it's depends on your personal taste.

yasmin70's picture

Loved this but would change the chickpeas for butter or cannellini beans next time. I served this with mashed potatoes and homemade bread.

i-love-cooking's picture

Cooked this tonight, absolutely gorgeous. Served it with baby new potatoes and stir fried dwarf beans/courgette/mushroom. Will definitely make this again.

bikerbell's picture

Made this last night with a few small changes. Used pork shoulder steaks chopped up, had no sherry or wine vinegar so used a good slug of Chardonnay! Also used canellini beans as we are not keen on chickpeas.
I made the full amount intending to freeze half ( only the 2 of us) but husband demolished the lot !! Served it with garlic bread. Well worth doing again.

mrlpeck's picture

Delicious and v easy to cook. My husband really enjoyed it and may have eaten some of the chickpeas which is v unusual!

Badgers wood's picture

Made this yesterday for a family dinner. It was absolutely delicious!!
I kept the pork belly whole, pan fried it skin side down first to brown it. I also added two dried chillies and cooked it for about 2 hours, checking every so often. I added a small amount of water during the cooking process. When cooked, I took off the skin/excess fat and cut it into four portions.


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Tips (4)

trolleytom's picture

Red lentils work brilliantly as a non bean replacement for the chickpeas.

pmw's picture

This sounds delicious - has anyone tried making it in a slow cooker? I've just bought one and am looking for interesting recipes, but not quite sure how much of this I would have to prepare in advance...

nicgmay13's picture

Love this dish! I had maple flavoured pork belly strips and wasn't quite sure what to do with them, so found this recipe and the outcome was delicious!

casafood74's picture

Solced my own problem for this one! We had the leftovers with herby cous cous last night and it was a fabulous combination. Cous cous was just made with veg stock, garlic oil, a mix of herbs we had in our fridge (parsley, thyme and coriander) lot of lemon juice squeezed over at the end.