Spanish Pork Belly Casserole
Spanish Pork Belly Casserole



  • 1 tbsp olive oil
  • 700g boneless pork belly, cut into chunks
  • 100g cooking chorizo, sliced
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 tsp fennel seeds
  • Pinch of chilli flakes
  • 2 cloves of garlic
  • 4 bay leaves
  • Pinch of sugar
  • 1 tbsp tomato purée
  • 50ml red wine vinegar
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas, drained
  • Chopped parsley
  • Heat the oven to 160C. Heat the oil in your lidded casserole dish, and brown the pork belly on all sides for 10 mins. Remove, and set aside. Add the chorizo, fry for a minute, then chuck in the veggies, fennel seeds, chilli, garlic, and herbs, and cook for 5 mins to soften. Sprinkle in the sugar, stir in the tomato purée and vinegar, followed by the tinned tomatoes. Add a canful of water, stir in the pork and cooking juices, season well and bring to a simmer.
  • Cover the dish with the lid, and cook in the oven for 1 hour and 45 minutes. Remove the pan from the oven, stir in the chickpeas, and return to the oven for 15 more minutes. Scatter with parsley, and serve with bread.
2 hr 30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box