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There is nothing better on a cold winters day than a delicious, flavourful and heart warming stew. This one is a one-pot dish with Spanish flavours. The best cut of pork to use is pork belly but if you cannot find any, you can actually substitute almost any other cut and the dish is just as good; just adjust the cooking time accordingly.

Serves 4


  • 3 tablespoons olive oil
  • 700g / 1 1/2 lbs skinless, boneless pork belly, cut into large bite-sized chunks
  • 150g / 5oz cooking chorizo, sliced into thin rounds
  • 1 onion, chopped
  • 1 large carrot, finely chopped
  • 1 teaspoon fennel seeds (optional)
  • 1 pinch dried chilli flakes
  • Salt and freshly ground black pepper
  • 2 garlic cloves, crushed
  • 4 bay leaves
  • 1 thyme sprig
  • 1 large pinch light brown sugar
  • 2 tablespoons tomato purée
  • 50ml / 3 tablespoons Sherry vinegar or good-quality red wine vinegar
  • 400g / 14oz can chopped tomatoes
  • 250ml / 1 cup water
  • 400g / 14oz can chickpeas, drained and rinsed (garbanzo beans in the US)
  • 1 small bunch parsley, chopped
  • Crusty bread to serve


Preheat oven to 160C/325F
Heat the oil in a large pot (Le creuset or similar) over medium high heat
Add the pork and brown it nicely on all sides, about 8 minutes
Using a slotted spoon, remove the pork cubes and set aside
Add the chorizo and cook for about a minute or so
Add the onion, carrot, fennel seeds, chilli flakes, salt and pepper, garlic, bay leaves and thyme
Cook for about 5 minutes until the vegetables are just starting to soften and colour
Add the sugar, tomato concentrate and vinegar and cook for a minute
Pour in the tomatoes and the water
Return the pork to the pot and bring to a boil
Cover and place in the oven for 1 hour 45 minutes
Check occasionally – if the sauce becomes too thick, add a splash more water
Stir in the chickpeas and return to the oven for 15 minutes
Remove, add the parsley and serve with crusty bread to mop up all those flavours