Slow Cooked Pork With Chickpeas Recipes

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SLOW-COOKED PORK WITH CHICKPEAS

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.

Provided by Andy Baraghani

Categories     Pepper     Fennel     Pork     Garlic     White Wine     Onion     Chickpea     Parsley     Winter     Dinner     Entertaining     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 15



Slow-Cooked Pork with Chickpeas image

Steps:

  • Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
  • Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
  • Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
  • Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
  • Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
  • Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
  • Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
  • Do Ahead
  • Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.

1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. fennel seeds
4 lb. boneless pork shoulder, fat cap trimmed to 1/4"
2 Tbsp. kosher salt
4 Tbsp. extra-virgin oil, divided
1 medium onion, sliced into 1/2"-thick rounds
1 head of garlic, halved crosswise
4 fresh bay leaves
2 cups dry white wine
2 (15.5-oz.) canned chickpeas, rinsed
1/2 lemon
3 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle

SLOW COOKER CHICKPEAS

Provided by Alton Brown

Time 4h5m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3



Slow Cooker Chickpeas image

Steps:

  • Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

SLOW COOKED PORK

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 9h10m

Yield about 12 servings

Number Of Ingredients 11



Slow Cooked Pork image

Steps:

  • Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
  • Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.

1 cup Roasted Garlic Rub, recipe follows
One 6-pound boneless pork shoulder or butt roast (not tied)
2 cups roasted minced garlic
5 tablespoons salt
1/4 cup coriander seeds, ground and toasted
2 tablespoons mustard powder
4 tablespoons dried chipotle pepper, ground
2 tablespoons dried thyme
5 tablespoons dried rosemary, finely chopped
5 tablespoons lemon zest
2 1/2 teaspoons black pepper

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Provided by Barney Desmazery

Categories     Main course

Time 2h50m

Number Of Ingredients 16



Chorizo, pork belly & chickpea casserole image

Steps:

  • 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
  • Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium

1 tbsp olive oil
700g skinless, boneless pork belly, cut into large bite-sized chunks
100g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seed
small pinch dried chilli flakes
2 garlic cloves
4 bay leaves, fresh are best
sprig of thyme
large pinch golden caster sugar
1 tbsp tomato purée
50ml sherry vinegar or good quality red wine vinegar
400g tin chopped tomato
400g tin chickpea, drained and rinsed
fresh chopped parsley

PORK WITH PEPPERS AND CHICKPEAS

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12



Pork With Peppers and Chickpeas image

Steps:

  • Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat. Set aside. Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned. Remove. Place pork in casserole and briefly brown on all sides. Remove.
  • Reduce heat to low. Add peppers, onion and garlic and sauté until soft. Return bacon to pan, add remaining 1/2 teaspoon paprika and cook, stirring, for a minute. Stir in marjoram, chickpeas and stock. Simmer, covered, about 30 minutes, until sauce has reduced and intensified. Stir in vinegar. Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium (an instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests).
  • Remove pan from heat and season with salt and pepper. Leave casserole covered for 10 minutes. To serve, slice meat in medallions about ½-inch thick, arrange on a platter and spoon sauce around meat.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 647 milligrams, Sugar 5 grams, TransFat 0 grams

1 1/2 teaspoons smoked Spanish paprika
Salt and ground black pepper
2 ounces smoked slab bacon, diced
1 boneless pork loin, about 1 1/2 pounds, cut in half
1 red bell pepper, cored, seeded and slivered
1 green bell pepper, cored, seeded and slivered
1 medium-size onion, peeled and slivered
4 large cloves garlic, peeled and slivered
1 teaspoon dried marjoram
2 cups canned chickpeas, rinsed
1 cup chicken stock
1 tablespoon sherry vinegar

PORK & CHICKPEA CURRY

A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 17



Pork & chickpea curry image

Steps:

  • Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.
  • Put the pork in a bowl. Add the paste and mix with your hands to combine - it's best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.
  • Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

Nutrition Facts : Calories 431 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium

1 ½ tsp black peppercorn
2 tsp fennel seed
1 tsp coriander seed
2 tsp cumin seed
1 tsp chilli powder
½ tsp turmeric
2 garlic bulbs, peeled, cloves separated
100ml red wine vinegar
1.5kg/3lb 5oz pork shoulder , cut into 2.5cm pieces
50ml vegetable oil
3 large red onions , finely chopped
2 red peppers , deseeded and roughly chopped
400g can chopped tomato
2 tsp dark muscovado sugar
2 x 400g tins chickpeas , drained and rinsed
450ml chicken stock
rice , to serve

COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)

Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.

Provided by duonyte

Categories     Beans

Time 4h10m

Yield 8 cups

Number Of Ingredients 2



Cooked Chickpeas or Garbanzos (Slow-Cooker) image

Steps:

  • A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
  • Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
  • Refrigerate for a week, freeze for up to 3 months.

3 cups chickpeas, cleaned and washed
5 cups water

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