Hearty Spanish Pork Belly and Chorizo Stew

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.