Chorizo, pork belly & chickpea casserole

Chorizo, pork belly & chickpea casserole

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(69 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins

Easy

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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Ingredients

  • 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
    Chorizo

    Chorizo

    chore-reeth-oh

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

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 large carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    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

    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
    Parsley

    Parsley

    par-slee

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

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.

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Comments, questions and tips

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ricaroo
19th Nov, 2016
5.05
Great recipe I browned the pork and veg in a frying pan then transferred to a slow cooker set to low. I added a little water and used a Rosemary and Thyme flavour pot for the herbs. Served with crusty bread and beans this recipe was a hit with the four of us.
Nontofussy
6th Nov, 2016
I love the review toughtoplease left. With the changes and substitutions made, it not really the same recipe. Made me chuckle. However, I made it for supper tonight and it was delicious.
toughtoplease
6th Jul, 2016
3.8
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
21st Jun, 2016
5.05
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
11th Apr, 2016
Made this yesterday and it was beautiful, went down a treat served with green beans and crusty bread
fogmann
6th Apr, 2016
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
4th Apr, 2016
5.05
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
14th Oct, 2015
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
27th Sep, 2015
5.05
Perfect exactly what I was looking for something a little different to do with pork belly, I will be making this again.
betsydoda
16th Sep, 2015
Love this meal. I don't add the chilli as the kids find the chorizo spicy enough for them.

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trolleytom
22nd Mar, 2015
5.05
Red lentils work brilliantly as a non bean replacement for the chickpeas.
pmw
4th Feb, 2015
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
26th Jun, 2014
5.05
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
6th Oct, 2013
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.