One Pan Pork Belly & Chickpea Stew

Recently I have cut down a lot on how much meat I have been eating. I have definitely been having a lot more fish and vegetarian options in my diet as opposed to having meat. With a good bit of discipline I have been having meat only once a week and have actually really enjoyed not having as much as I used to. When my meat day comes along I really do think long and hard about what I would like to devour; I see it as a real treat. This time I made a pork belly and chickpea concoction, made in one pan which is just amazing cooking as there are less dishes to wash up. A succulent meal where the pork is so tender from the stock and its own deliciously rendered juices; a dish I believe will be revisited time and time again.

Serves 2

Ingredients:

  • 4 pork belly slices, cut into bitesize chunks
  • 5 garlic cloves, finely chopped
  • 1 can chickpeas, drained
  • 100ml white wine
  • 500ml chicken stock
  • 1 tbsp oregano
  • Olive oil
  • Salt
  • Pepper

Method:

  1. On medium-high heat drizzle a small amount of olive oil in a pan, (not too much as the pork belly will produce a lot of its own oil as it cooks) add the meat, season with salt and fry. When the pork starts to brown and crispen pour in the wine and add the garlic.
  2. Cook until the wine evaporates and the pork is crispy.
  3. Add the oregano and chickpeas, fry together for a couple of minutes.
  4. Drop the heat to medium, pour in the stock and cook for 20-25 minutes. The juices will have reduced and thickened.

Best served hot.

Chilli and Ginger Pork

The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.

Serves 2

Ingredients:

  • 4 slices of pork belly, cut into chunks
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, grated
  • 1 inch piece of fresh ginger, grated
  • 1 dessert spoon of soy sauce
  • 1 dessert spoon of sesame oil
  • 1tsp maple syrup
  • 1 tsp granulated sugar
  • Lime (optional)

Method:

  1. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
  2. Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
  3. Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
  4. Cook for another 5 minutes, then serve immediately with an optional splash of lime .

Best served hot.