Chorizo, Pork Belly & Chickpea Casserole

By Barney Desmazery · bbcgoodfood.com

2 hrs 15 min

A slow-braised casserole of pork belly and chorizo with chickpeas, tomatoes and warm spices.

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prepPreheat oven to 160°C / 320°F (140°C / 280°F fan, gas 3)
1 tbsp olive oil	Brown pork 10 min, remove; sizzle chorizo 1 min	Cook vegetables, fennel, chilli, garlic & herbs 5 min	Stir in sugar & tomato purée, splash vinegar, bubble	Add tomatoes & 1 can water, return pork, season & simmer	Braise covered 160°C / 320°F, 1 hr 45 min	Stir in chickpeas, braise 15 min	Cool slightly, stir in parsley, taste & season
700 g 8 oz pork belly, skinless & boneless, cut into large bite-sized chunks
100 g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seed
small pinch dried chilli flakes
2 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
large pinch golden caster sugar
1 tbsp tomato purée
50 ml sherry vinegar or good quality red wine vinegar
400 g tin chopped tomato
400 g tin chickpea, drained & rinsed
fresh chopped parsley

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