- Knob of butter
- 750g skinless and boneless pork belly - cut into bite-sized pieces
- 100g chorizo - cut into chunks
- 1 onion - chopped
- 1 carrot - chopped
- 1 red pepper - de-seeded and chopped
- 150g mushrooms - sliced
- 2 cloves of garlic
- 1 tsp fennel seeds
- ½ tsp dried chilli flakes
- 3 bay leaves
- Sprig of thyme
- 1 tsp caster sugar
- 2 tbsp tomato puree
- 50ml red wine vinegar
- 400g tin chopped tomato
- 400g tin chickpea - drained and rinsed
- Parsley to serve
1 Heat the oven to 160°C, 140°C fan, gas mark 3.
Heat the butter in a large lidded casserole dish and on the hob, over a medium/high heat, brown the pork on all sides until they take on some colour.
When browned, set aside the pork and add the chorizo to the pan and cook for a couple of minutes. Add the chopped vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for around 5 minutes until the vegetables are soft and starting to colour. Add the sugar, tomato purée, red wine vinegar and allow to bubble. Add the tinned tomatoes plus a tin of water. Add the pork and any juices to the pot, season with salt and black pepper and bring to the boil.
Cover the dish with the lid and place in the oven for 1 hr 45 minutes. Check after an hour to make sure there is enough liquid, and add a splash more water if necessary.
Remove the dish from the oven and stir in the chickpeas. Return to the oven for a further 15 minutes. Remove from the oven and scatter the parsley on top.
Check seasoning and serve with whatever you fancy. Personally, I like to serve this with creamy mashed potatoes.