Pork, chorizo and chickpea casserole

Tags

casserole, chickpeas, chorizo, garbanzo beans, Pork, pork belly, spanish, stew, winter food

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

Ingredients:

• 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

Preparation:

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
Enjoy!

 

Crispy Pork Belly

Tags

crackling, Pork, pork belly

Guaranteed to produce juicy, melting pork and perfect crackling. There is no secret to cooking pork belly.  It comes down to salt, pepper, olive oil and a slow roast…nothing more, just that! You’ll love it so much, you’ll probably lick the plates clean. Trust me.

Ingredients:

• 1.5 kg / 3 lb piece of pork belly
• 75 ml / 1/3 cup olive oil
• 1 bulb of garlic
• 3 onions
• ½ a bunch of fresh thyme
• 1/2 teaspoon fennel seeds (optional)
• 500 ml / 2 cups dry white wine
• Coarse salt and freshly ground black pepper

Preparation:

1. Preheat the oven to its highest temperature
2. Using a very sharp knife, score the skin down to the meat (try not to cut the meat)
3. Sprinkle the skin with the salt and rub it in all over the belly
4. Cover and chill, leaving to marinate for a few hours or overnight (optional)
5. Place the fennel seeds (if using) into a  pestle and mortar and pound to a powder
6. Massage the oil into the scored skin
7. Sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat
8. Repeat with the pepper
9. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the roasting pan with the thyme
10. Put the seasoned pork belly on top of the onions in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown
11. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes When the time’s up, carefully open the oven door and pour in the wine
12. Cook for 1 further hour
13. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer
14. Cut the meat into pieces and serve
15. Enjoy!