Chorizo, Pork, and Bean Stew
Chorizo, Pork, and Bean Stew



  • 1 tbsp olive oil
  • 750g pork belly, cut into chunks
  • 100g chorizo, sliced
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 tsp fennel seeds
  • Pinch of chilli flakes
  • 2 cloves of garlic
  • 4 fresh bay leaves
  • Sprig of thyme
  • Pinch of sugar
  • 1 tbsp tomato purée
  • 50ml red wine vinegar
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • Bunch of chopped parsley
  • Preheat the oven to 160C. Heat the oil in a lidded casserole, and brown the pork all over for 10 mins, then remove and set aside. Add the chorizo, sizzle for a minute or two, then chuck in the vegetables, fennel seeds, chilli, garlic, and herbs. Cook for 5 mins to soften, then sprinkle in the sugar, and add the tomato purée and vinegar. Add the pork, the chopped tomatoes and a tin full of water, season well, and bring to a simmer.
  • Cover the casserole and cook in the oven for 1 hour and 45 mins, adding a splash of water if it starts looking dry. Remove the pan from the oven, stir in the chickpeas, and then pop back in the oven for 15 mins. Stir through the parsley, and serve with crusty bread.
2 hrs 30 mins
4 serving

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