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: http://tinyurl.com/aqthcr4
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!