This dish is a deliciously easy one pot stovetop casserole. If you buy pork rashers or have a belly piece with the skin on, cut the skin off (save it for something else). You can make this with just cannellini beans (2 tins) but they tend to break down, so having chickpeas gives you more texture. Serve it with your favourite greens (or any sides you fancy) but it doesn’t need a starch.
600g pork spare ribs or pork belly (you do not need the skin), cut into 2cm pieces
2 Shiralee Chorizo, chopped into 1-2cm cubes
1 large spanish onion, peeled and diced
4 garlic cloves, peeled and diced
1 tbl smoked paprika
2 tsp cumin
1/2 punnet grape tomatoes, halved
1 x 400g tin cannellini beans, drained
1 x 400g tin chickpeas, drained
500ml organic chicken broth
Heat a heavy based pot on a medium-high heat, and add the pork and chorizo in handfuls, stirring until browned. It should not need any extra fat (it will be in the piggy and chorizo) – but if it is sticking add a lug of your oil/fat of choice. If you add it all at first then it will stew – and you need to get a bit of caramelisation going.
Add the onion, and stir until browned.
Add the tomatoes, garlic, spices, beans, chickpeas and stir through for a couple of minutes. Then add the broth and bring to a simmer. Turn the heat down to low, put the lid on and simmer for 90 minutes.
Check it regularly that it doesn’t dry out and check a piece of pork to know when it is ready. Taste and add salt, pepper (or chilli) if needed. It shouldn’t – those chorizo are bang full of flavour.