Spanish pork, chorizo & chickpea

Chorizo-Pork-Belly-and-Chickpea-Casserole.jpg

INGREDIENTS

  • 700g pork belly, diced & marinated

  • 100g fresh chorizo

  • 1 x lge onion, sliced

  • 1 x lge carrot, chopped

  • 1tsp fennel seeds

  • Pinch of dried chilli flakes

  • 1tsp Spanish smoked paprika

  • 3 x cloves garlic, crushed

  • 4 x bay leaves, fresh

  • 2 x sprigs thyme

  • 1tsp golden caster sugar

  • 1tbs tomato paste

  • De Soto red wine vinegar, a good splash to taste

  • 400g tinned chopped tomatoes

  • 400g tin chickpeas

  • 4-5 piquillo peppers, sliced

  • pinch of saffron

  • Chopped parsley to garnish

METHOD

  • Pre heat oven to 160

  • Brown off marinated pork belly/chorizo on all sides, remove from pan.

  • Add in vegetables, onions, carrots, dried & fresh herbs a sauté over a medium heat until soft.

  • Sprinkle over sugar & stir in tomato paste, pour in red wine vinegar. Add tomatoes and 400ml chicken stock, stir in pork/chorizo and drained chickpeas, combine together bring to a simmer, cover and place in oven for 1.5 hours, checking occasionally. If sauce becomes to thick add some more stock.

  • Check for tenderness if not quite ready return to oven for a further 15-20 minutes.

  • Once cooked through sprinkle over chopped parsley and serve with Calasparra rice.

Johanna Bostock