Balearic Style Pork Belly Casserole with Chickpeas And Paprika
Ingredients
- 600 gram Skinless pork belly all bones removed
- 1 tablespoon Olive oil extra virgin
- 12 Anchovy fillets
- 1 Brown onion finely diced
- 1 Head fennel diced
- 12 clove Garlic minced
- 1 bunch Thyme finely chopped
- 2 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Dry sherry
- 1 cup Beef stock
- 400 gram Can chickpeas drained
- Crusty bread and kale salad to serve
Method
Preheat oven to 150°C. Use a sharp knife to slice the pork belly into 2cm cubes. Pour the extra virgin olive oil into a heavy-based pan set over a high heat and fry the pork until browned. Set aside
Add the anchovy fillets to the pan and cook until they crumble. Mix in the vegetables, garlic, thyme and spices, then cook for 2 minutes. Return the pork, pour in the sherry, stock and chickpeas, fit the lid, then bake for 3 hours, until the pork is tender. Serve with crusty bread and kale salad
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