170 minutes
Delve into the essence of Spanish cuisine with this hearty stew, combining the rich flavors of belly pork and chorizo with the wholesome goodness of chickpeas.
tablespoons
Pork Belly, skinless and boneless, cut into large bite-sized chunks
0 oz
Cooking Chorizo, sliced into thin rounds
0 oz
Large Onion, chopped
each
Large Carrot, finely chopped
each
teaspoons
pinches
Garlic Clove, minced
each
Bay Leaves, preferably fresh
each
sprigs
pinches
tablespoons
0.25 fluid ounces
Chopped Tomatoes, tin
0 oz
Chickpeas, drained and rinsed, tin
0 oz
Parsley, chopped
to garnish
1. Preheat the Oven
Preheat your oven to 160°C (320°F) for conventional or 140°C (285°F) for fan ovens, or set your gas stove to gas mark 3.
2. Browning the Pork
Heat the casserole dish with olive oil over medium heat. Brown the pork belly chunks thoroughly for about 10 minutes, ensuring a golden crust forms on all sides. Once browned, transfer the pork to a plate and set aside.
3. Building the Flavor Base
In the same casserole dish, cook the sliced chorizo for 1 minute until it releases its oils. Add the onion, carrot, fennel seeds, chili flakes, garlic, bay leaves, and thyme. Sauté for approximately 5 minutes until the vegetables soften and begin to color. Sprinkle the golden caster sugar and stir in the tomato purée. Pour in the vinegar, letting it bubble briefly. Add the tin of chopped tomatoes and fill the empty can with water to add to the dish.
4. Combining and Slow Cooking
Return the pork and any accumulated juices to the sauce. Season with salt and pepper, and bring everything to a simmer. Cover the dish with the lid and place it in the preheated oven. Let it cook for 1 hour and 45 minutes. Check occasionally, adding a splash of water if the sauce thickens excessively. Stir in the drained and rinsed chickpeas and return the dish to the oven for an additional 15 minutes.
5. Finishing Touches
Remove the casserole from the oven and allow it to cool slightly. Stir through the chopped fresh parsley and perform a final taste test, adjusting seasoning if necessary.
Source high-quality, fresh pork belly and a flavorful, authentic Spanish chorizo for the best flavor.
Cook the sofrito slowly and patiently until deeply caramelized to balance the savory elements of the pork and chorizo.
Allow the stew to simmer gently to meld flavors together and tenderize the pork belly, but avoid overcooking the chorizo.
Render the fat from the pork belly over medium-low heat to ensure it renders out slowly without burning, providing a rich base for the stew.
Use fresh herbs like thyme and bay leaves, and generous amounts of smoked paprika, preferably Spanish smoked paprika (pimentón) for authenticity.
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