Chorizo, Pork Belly and Chickpea Casserole

Name: Chorizo, Pork Belly and Chickpea Casserole
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Ingredients: 1 small pinch Dried Chilli Flakes; 1 tsp Golden Caster Sugar; 700g Pork Belly, skinless, boneless, cut into large bite-sized chunks; 2 tbsp Tomato Purée; 1 tbsp Red WIne Vinegar, or SHerry inegar; 15g Chopped Parsley; 1 large Onion, chopped; 2 Garlic Cloves, chopped; 100g Cooking Chorizo, sliced into thin rounds; 4 Bay Leaves; 0.5 loaf Crusty Bread; 400g Chopped Tomato, tin; 1 large Carrot, finely chopped; 1 tsp Fennel Seed; 400g Chickpea, drained and rinsed; 1 tbsp Olive Oil; 1 Thyme Sprig, or use a little dried

Pork

Dairy Free

20m prep time

170m total time

Medium level

17 ingredients

Chorizo, Pork Belly and Chickpea Casserole recipe by Cherrypick

A warming winter stew with sweet and smoky flavours. The pork belly is a cheaper, less-utilised cut of meat that requires a little more low-and-slow cooking, but the result is melt-in-the-mouth delicious! The perfect batch-cook and freeze meal.

Method

Based on 4 servings, adjust as needed.

Step 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.

Step 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.

Ingredients
Based on 4 servings

1 small pinch Dried Chilli Flakes 1 x Sainsbury's Crushed Chillies 85g
1 tsp Golden Caster Sugar 1 x Sainsbury's Fairtrade Golden Caster Sugar 1kg
700g Pork Belly, skinless, boneless, cut into large bite-sized chunks 1 x Sainsbury's British Pork Belly Slices 500g
2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
1 tbsp Red WIne Vinegar, or SHerry inegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
15g Chopped Parsley 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
1 large Onion, chopped 1 x Sainsbury's Onions Loose
2 Garlic Cloves, chopped 1 x Sainsbury's Large Garlic
100g Cooking Chorizo, sliced into thin rounds 1 x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g
4 Bay Leaves 1 x Sainsbury's Fresh Packed Bay Leaves
0.5 loaf Crusty Bread 1 x Sainsbury's 400g Sourdough Pave Bread, Taste the Difference
400g Chopped Tomato, tin 1 x Sainsbury's Chopped Tomatoes Can 400g
1 large Carrot, finely chopped 1 x Sainsbury's Loose Carrots
1 tsp Fennel Seed 1 x Sainsbury's Fennel Seed 34g
400g Chickpea, drained and rinsed 1 x Sainsbury's Chickpeas in Water 400g (240g*)
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 Thyme Sprig, or use a little dried 1 x Sainsbury's Bunched Thyme 20g