Camp oven pork with peanuts and spicy tomatoes

by Ed Halmagyi


  • 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


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.