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Chorizo and pork belly stew

It doesn't have to be cold outside to enjoy a great stew. This combination of chorizo, pork belly and chickpeas in a rich tomato sauce works equally as well in the depths of winter, as it does outside around a fire pit in the summer with a glass of chilled white wine.

Serve it with some fresh bread, your favourite mash, or if you are cooking for a crowd, a hearty dish in a Tapas feast.

The fennel seeds add a nice liquorice back note. You can vary the spice level to your own taste and according to the chorizo you are using. A great tip is to fry off a couple of slices of the sausage and taste them, the challenge is to refrain from eating it all before you start cooking!
 

Step 1 - the prep

  • If you have a good butcher, ask them to skin the pork belly, otherwise grab your sharpest knife and carefully remove the skin (save to make cracking!)
  • Cut the pork into slighltly larger than bite size pieces
  • Finely chop the onion and carrots - it's a stew, no need to be neat
  • Slice the chorizo into pound coin thick slices
  • If you can't get fresh bay leaves dried will do - remember count them in to the stew, and out again the other end
     

Step 2 - the cook

  • Heat the olive oil in an oven proof dish with a lid
  • Brown the pork all over. Take your time to do this, the caramelisation on the meat adds tons of flavour
  • Do this in two batches if your pan isn't big enough otherwise the meat will stew and not fry
  • Scoop out to a bowl
  • Tip in the chorizo, move it around and don't let it burn. It can catch quite quickly
  • Add the vegetables, fennel seeds, herbs and crushed garlic and give it a good stir
  • As the veg release their liquid you can deglaze the pan and scrape up all of those yummy sticky meat pieces
  • After about 5 mins when the veg are soft but not coloured sprinkle over a pinch of sugar and stir in the tomato puree. The sugar brings out the flavour of the tomatoes
  • Pour in the vinegar and bubble for a minute, then add a tin of tomatoes, fill the tin with water and tip that in too
  • Finally add the pork cubes and any juices that have collected and bring the whole thing to a simmer
     

Step 3 - slow cook

  • Clamp the lid on and put into a 160C/140C fan/Gas 3 oven for 1hr 45mins
  • Check a couple of times and give it a stir, adding a bit more water if it looks dry
  • At the end of the cooking time tip in the drained can of chickpeas and give it a good stir
  • After 15 more minutes in the oven take it out and let it sit with the lid off for about 10 mins


Step 4 - serve

  • Stir in a good handful of chopped parsely, saving some to sprinkle on the top
  • Stir, taste and season to your liking
     

Pork belly and chorizo stew

  • 700g boneless, skinless pork belly
  • 1 tbsp olive oil
  • 100g cooking chorizo
  • 1 large onion
  • 1 large carrot
  • 1 tsp fennel seeds
  • Pinch dried chilli flakes
  • 1 cloves garlic
  • 4 bay leaves
  • 1 sprig of thyme
  • Large pinch caster sugar
  • 1 tbsp tomato puree
  • 50ml sherry vinegar
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas
  • 1 bunch fresh parsley, chopped