Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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

Pee's picture
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Can`t get the stars to work !!! definately 4-5 not 2 :-)

Pee's picture
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Made with pork shoulder, added the chick peas for the last 45 minutes and removed the lid for the last 15 mins... the flavours worked really well, very tasty casserole.

evanshayleyleanne's picture
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I made this in the slow cooker, and didn't add any water. The pork was delicious and soft, I used butter beans rather than chickpeas, the texture was lovely, but I think the chickpeas would have improved it.I think that I would add paprika and more chilli next time, especially if cooking for just adults. Lovely family meal, enjoyed the next day too.
I cooked it for eight hours.on low.

babs60's picture
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The Chirizo, the pork & chickpeas worked well together. I used dried chickpeas which I soaked overnight & cooked until tender before adding to the casserole, & used pork shoulder instead of Belly pork. I also used a couple of suggestion from other reviewers & added a little smoked paprika & only 1/2 can of water. The only negative I have it tasted too vinegry. Next time, & yes I will make it again, I will drastically reduced the amount of vinegar used or cut it out altogether.

thorpwest's picture

Hi has anyone done this one in a slo cooker?? If so for how long. I'm really loving my cooker at the mo and this looks like an ideal recipie

thorpwest's picture

Hi has anyone done this in a slo cooker if so how long for?? Am loving my cooker at the mo and this looks like an ideal one.

jobarrett's picture
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This was delicious! I made it Friday for dinner with friends on Saturday and it went down really well. I put it the fridge overnight and was then able to remove some of the solid fat before reheating it.

teresanowers's picture
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Very yummy. Only used half the amount of fennel seed though, which I think worked.

william127's picture
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Gorgeous! Loved it! And it wasn't too spicy. Did it with garlic mash !

traciekan's picture
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What a winner i used porkbelly BUT substituted chick peas with butter beans and i think it was much better. used red wine instead of vinegar just cos i had a bottle open. brilliant recipe which i am going to batch cook for the freezer.

s12oux's picture

I used a cheap cut of pork for this and cut most but not all the fat off. I had 20 for Xmas lunch and 8 for Xmas eve , so made this in advance and froze it for Xmas eve, leaving the chickpeas out until it was being reheated from frozen. Served it with fresh greens and potato and celeriac mash. Next time will try some different beans just for fun.

Absolutely easy and delicious, they all loved it a bit too much and there were no leftovers !

sandalwood23's picture
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Everyone loved this recipe. It was very successful. It was made for a birthday party and went down well.
I used pork spare rib chops and followed the recipe except I added a level tablespoon of flour to thicken the sauce slightly. There was lots of sauce. I served baked potatoes with the casserole.
A lovely recipe and one I will use again.

brianhayes's picture
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Love this recipe, just came back from Spain and had some great casseroles but like this better. Not quite sure how much it needs the parsley at the end, great with or without.

meerkat1's picture
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Sorry, forgot the rating!

meerkat1's picture
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I'm a great believer in '1-pot' cooking and this fits the bill admirably! I made it for my son & daughter-in-law whilst baby-sitting my grand-daughter and they loved it. The meat was absolutely melt in the mouth and the herb mix was great. Another great effort definitely to be repeated.

theoriginalbookworm's picture
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This is a really nice recipe very warming and flavourfull and apart from the cost of pork it was cheap to make. I used diced pork as i wasnt sure about belly pork but think i might try it next time, we had a few little roast potatoes with ours as I dont think it would be filling enough on it's own. Both my teens have just come downstairs with raving reviews about the meal so it must have been good, I will definately be making again.

lizleicester's picture
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Cooked this gently in my slow cooker overnight and found that I could still taste the vinegar so I'll reduce the amount of that next time.

joanofarc67's picture
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Have cooked it on the stove top as others have and although we haven't eaten it yet as waiting for hubby to come home the little bit I tried tastes divine! I added some button mushrooms and didn't have cooking chorizo only some already cooked. Was a little worried it that the amount of vinegar was going to be overpowering but needn't have worried. Serving it with boiled new potatoes. Hurry up, hubby, or we will start without you (and I doubt there will be any left)!

katemarshall's picture
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Made this dish for tea tonight - it's definitely a keeper! I didn't add an extra can of water, there was plenty of sauce without. I've never cooked belly pork before but it was absolutely delicious and really easy to make.

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