Ingredients
- 1.6kg boneless and skinless pork belly, diced
- sea salt flakes and freshly-milled black pepper
- 2 Tbsp vegetable oil*
- 2 white onions, sliced
- 2 sticks celery, sliced
- 1 head baby fennel, sliced
- 6 cloves garlic, minced
- 1 Tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 2 x 400g cans cherry tomatoes
- 500ml chicken stock
- 1 cup smoky barbecue sauce
- 2 Tbsp brown sugar
- 400g can chickpeas, drained
- 1½ cups dry-roasted peanuts
- 1 bunch parsley, chopped
- 1 Tbsp cider vinegar
- crusty bread, to serve
Instructions
1 Season the pork generously with salt and pepper and fry in vegetable oil in batches in a camp oven over a moderate heat until well-browned, then set aside.
2 Fry the vegetables and garlic for 5 minutes until softened, then add the spices and cook for 2 minutes. Return the pork pieces and mix in the passata, stock, barbecue sauce and brown sugar. Fit the lid, turn the heat to low, then cook gently for 2 hours, until the pork is tender.
3 Add the chickpeas and peanuts and cook for 5 more minutes. Stir in the parsley and vinegar and serve with crusty bread.