Posted in Slow Cook

Chorizo, Pork Belly & Chickpea Casserole

Chorizo, Pork Belly, Chickpea, Casserole

A bit indulgent with chorizo, but a small amount really adds a good stack of flavour. Pork belly is a relatively cheap cut of meat, more so if you are happy to take the fat off yourself. All in all a perfect Friday night treat to try and escape from the rain. (and thunder while walking to Sainsbury’s!)
The recipe was inspired by BBC Good Food. Link is here:
Cut the pork into chunks and brown in a casserole dish. If you dont have a casserole dish use a pot with a lid. Once the meat is browned turn to a medium/low heat and add; 100gm sliced raw chorizo, one sliced onions, one sliced carrot, chilli flakes, fennel seeds, 2 cloves of crushed garlic and some thyme. Stir and cook for 5 minutes or until the onion is looking soft. Then sprinkle 1/2 tsp of sugar, and 2 tsp of tomato purée and stir. Now add a 400gm can of chopped tomatoes and another 400ml of water (just refill the can with water), salt, pepper and bring to a simmer. Now cover with a lid and place in the oven if you have a casserole dish for 1 1/2 hours, if not put on a how heat on the hob with a lid for the same amount of time. Check occasionally and add more water if the sauce is looking a bit thick. When there is about 10 minutes left add a drained can of chickpeas. Let the casserole cool slightly and add some fresh parsley if you have some and serve.
I did some crispy (not roast!) potatoes, using potatoes that are used for baked potatoes. Don’t worry about peeling and simply cut into quarters. Boil for 20 minutes then put on a hot baking tray with some oil and melted butter. Cook in the oven for roughly an hour at 180c or until sufficiently crispy!



The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x

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