Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(48 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
680
protein
43.5g
carbs
22.6g
fat
45.2g
saturates
15.7g
fibre
4.4g
sugar
9.4g
salt
1.3g

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 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 tomatoes
  • 400g tin chickpeas, drained and rinsed
  • fresh chopped parsley

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Method

  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.

Recipe from bbcgoodfood.com, January 2012

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Comments

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allielovetocook's picture
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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
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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
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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
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Delicious

mrlpeck's picture
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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
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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.

Sara Brown's picture

Interesting that this is also in Jan 14's magazine. Come on BBC Good Food new recipes please

suzlovescake's picture

Very tasty! I used diced pork leg instead of pork belly, and reduced the vinegar to 1 tbsp. Turned out very nicely and have leftovers to freeze for another day. Highly recommend and will definitely make this again.

casafood74's picture

Gorgeous! Used a mix of sherry and red wine vinegar and made sure to bubble it so the alcohol was cooked off (as people had mentioned it being vinegary) and it was really lovely. We had it with mash and greens but I'd like to be more adventurous next time and try it with something else- any suggestions???

sparkest's picture
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Made this for dinner tonight and it was amazing. I used pork fillet instead of belly pork as I thought it would be healthier, but otherwise pretty much stuck to the recipe. We will definitely have this again!

vintagepockets's picture

This was delicious!

I replaced the belly pork with extra lean pork in order to make it a bit healthier but it was still gorgeous! Worth a try.

tinkypops's picture
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Excellent ......delicious ......I used cannellini beans instead of chickpeas. Will cook this again for sure

anji444's picture
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Very nice and full of flavour. I added 225g of cooked chorizo and served it with garlic bread. Will definitely make again.

w33ping's picture
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Really excellent, another wonderful way to use pork belly, one of my favourite cuts.
I used fresh chillies, two birds-eye, which made it very spicy hot, so probably one would do.
The contrasting textures of the pork, the chorizo and the chick peas make this a rather special stew. I served it with crusty bread, useful to mop up the delicious sauce!

delythbrown's picture
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My Portuguese girlfriend went mad for this. No sherry vinegar so a little splash of red wine vinegar and a big splash of fino sherry!

joanna1972's picture
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If you only ever cook once with pork belly, I suggest you do this one!
Unusually for me I haven't changed a single thing and that's after cooking this dish 3 times...it's perfect. I serve it with homemade bread, flavoured with chilli and fennel seeds. Also any left overs with pasta!

pultchy's picture
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This was truly yummy and so easy to make!

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