Chorizo, pork belly & chickpea casserole

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• Rachel

  20 June 2012

  Rachel rated and commented on this recipe

  

  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!

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• Kate Marshall

  31 July 2012

  Kate Marshall rated and commented on this recipe

  

  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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• JoanOfArc67

  01 October 2012

  JoanOfArc67 rated and commented on this recipe

  

  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)!

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• lizleicester

  04 October 2012

  lizleicester rated and commented on this recipe

  

  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.

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• theoriginalbookworm

  14 October 2012

  theoriginalbookworm rated and commented on this recipe

  

  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.

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• Meerkat

  04 December 2012

  Meerkat commented on this recipe

  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.

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• Meerkat

  04 December 2012

  Meerkat rated and commented on this recipe

  

  Sorry, forgot the rating!

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• Brian hayes

  09 December 2012

  Brian hayes rated and commented on this recipe

  

  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.

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• sandalwood

  14 December 2012

  sandalwood rated and commented on this recipe

  

  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.

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• Sioux

  21 January 2013

  Sioux commented on this recipe

  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 !

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• scrummy

  27 January 2013

  scrummy rated and commented on this recipe

  

  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.

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• Linzi lou

  29 January 2013

  Linzi lou rated and commented on this recipe

  

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

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• Teresa Nowers

  09 February 2013

  Teresa Nowers rated and commented on this recipe

  

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

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• JoB

  10 February 2013

  JoB rated and commented on this recipe

  

  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.

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• Amanda Louise Thorp-West

  11 February 2013

  Amanda Louise Thorp-West commented on this recipe

  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.

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• Amanda Louise Thorp-West

  11 February 2013

  Amanda Louise Thorp-West commented on this recipe

  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

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• babs

  17 February 2013

  babs rated and commented on this recipe

  

  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.

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• evanshayleyleanne

  20 February 2013

  evanshayleyleanne rated and commented on this recipe

  

  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.

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• Pee

  23 February 2013

  Pee rated and commented on this recipe

  

  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.

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• Pee

  23 February 2013

  Pee commented on this recipe

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

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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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