CASSEROLE PORK RECIPES
CHORIZO, PORK BELLY & CHICKPEA CASSEROLE - BBC GOOD FOOD
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Provided by Barney Desmazery
Categories Main course
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
Nutrition Facts : Calories 680 calories, FatContent 45.2 grams fat, SaturatedFatContent 15.7 grams saturated fat, CarbohydrateContent 22.6 grams carbohydrates, SugarContent 9.4 grams sugar, FiberContent 4.4 grams fiber, ProteinContent 43.5 grams protein, SodiumContent 1.3 milligram of sodium
CHORIZO, PORK BELLY & CHICKPEA CASSEROLE - BBC GOOD FOOD
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Provided by Barney Desmazery
Categories Main course
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
Nutrition Facts : Calories 680 calories, FatContent 45.2 grams fat, SaturatedFatContent 15.7 grams saturated fat, CarbohydrateContent 22.6 grams carbohydrates, SugarContent 9.4 grams sugar, FiberContent 4.4 grams fiber, ProteinContent 43.5 grams protein, SodiumContent 1.3 milligram of sodium
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CHORIZO, PORK BELLY & CHICKPEA CASSEROLE - BBC GOOD FOOD
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
From bbcgoodfood.com
Total Time 2 hours 50 minutes
Category Main course
Cuisine Spanish
Calories 680 calories per serving
From bbcgoodfood.com
Total Time 2 hours 50 minutes
Category Main course
Cuisine Spanish
Calories 680 calories per serving
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
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