Chorizo, Pork Belly & Chickpea Casserole

After yesterday’s naughtiness I needed to redeem myself.

Sunday itself was quite uneventful but at least made this one pot delight.

Cut skinless and boneless pork belly into bite-sized chunks.

Thickly slice a chorizo. I used the hard variety rather than the softer, cooking chorizo.

Heat some oil in a casserole dish. Fry the pork belly in batches to brown then set aside.

Fry the chorizo until it releases its oil.

Add a large chopped onion, a large chopped carrot, some fennel seeds, chilli flakes, a couple of bashed garlic cloves, 4 bay leaves (fresh if you can) and a couple of sprigs of thyme. Give it all a good stir & cook for a few minutes until the veg starts to colour.

Sprinkle over some golden caster sugar then add tomato puree and sherry (or balsamic) vinegar. Give that a stir and let it bubble.

Add a tin of chopped tomatoes then fill the tin up with water and throw that in too.

Add back the pork belly and any juices.

Season it well, bring it to the boil then transfer it to a preheated 140°c (fan) oven.

Cook for about an hour and half then add chickpeas and cook for another half hour.

Just before serving add chopped parsley.

You can serve it with whatever you fancy. I fancied mashed potato.


The full recipe from BBC Good Food is here.

There’s a heap of this left so expect a leftovers post soon as there is too much to take to work.

This was dinner… 29th September 2013.


3 thoughts on “Chorizo, Pork Belly & Chickpea Casserole

    1. I adore pork belly, my favourite cut, but my husband doesn’t like fat, so I’d have to trim it quite lean for him…. maybe I should just cook it for me!

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