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.
- 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
- 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.
- Cook until the wine evaporates and the pork is crispy.
- Add the oregano and chickpeas, fry together for a couple of minutes.
- 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.