Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(50 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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georger's picture
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Lovely and so easy. Used pork shoulder and replaced the fennel seeds with a pinch celery salt as I didn't have any. Worked well. Will definitely be having this again!

Olivoyl's picture
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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.

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

swissms's picture
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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.

lauren_ricci's picture
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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!

cambscave's picture
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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.

bethocallaghan's picture
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Absolutely beautiful

k-chapman62's picture
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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

valleniza's picture
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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.

mueslimoo's picture
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Mmm yummy - this has put a great big smile on my face :)

bosskax's picture

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

barrettl's picture
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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

harlowlad's picture

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 !

leliel777's picture
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mmmmmm tasty :)

embloom's picture
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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.

richkw's picture
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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.

dtravers's picture

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.

sueb51's picture
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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.

nualab's picture
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Easy to cook and loved by all who tasted it.

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