1.6 kg boneless and skinless pork belly, diced
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp peanut oil
2 white onions, thinly sliced
2 sticks celery, thinly sliced
1 baby fennel, thinly sliced
6 cloves garlic, crushed
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp ground cardamom
400 g can canned cherry tomatoes
1 Tbsp cider vinegar
500 ml chicken stock
1 cup smoky barbecue sauce
2 Tbsp brown sugar
400 g can canned chickpeas, drained
1½ cups dry-roasted peanuts
1 bunch flat-leaf parsley, finely chopped plus extra to garnish
1 loaf crusty bread to serve
- Season pork generously with salt and pepper. Heat ½ of the peanut oil in a camp oven over a medium heat. Add ½ of the pork and cook until well browned. Remove from oven and set aside. Repeat with remaining oil and pork.
- In same camp oven, add vegetables and garlic, then cook for 5 minutes or until softened. Add spices and cook for 2 minutes. Return pork to camp oven and stir in tomatoes, vinegar, stock, barbecue sauce and brown sugar. Cover, then reduce heat to low and cook for 2 hours or until pork is tender.
- Add chickpeas and peanuts, then cook for a further 5 minutes. Stir in chopped parsley, then garnish with extra parsley sprigs and serve with crusty bread on the side.