Cooking Time: 10 mins  |  Total Time: 95 mins + 1 hour to marinate  |  To: 3 - 4

INGREDIENTS:

  • 750 g pork streaky pieces
  • 500 g of chispe or pig's trotter
  • 100 g of bacon
  • 1/2 beef chorizo
  • 1 onion
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 carrot
  • 150 ml of white wine
  • 210 g of tomato pulp
  • 700 ml of water
  • 250 g of pasta
  • 400 g cooked and drained chickpeas
  • Chopped coriander to taste
  • Salt and pepper to taste
  • 1 drizzle of olive oil

PREPARATION:

In a bowl, place the porridge in pieces, season with salt and mix well. Add the chispe or pig's trotter, season again with salt and mix. Add the bacon, season with salt and mix all the meat. Place in the fridge for one hour.

In a large pan, add a drizzle of olive oil and heat. Saute the chopped onion and chopped garlic cloves together with the bay leaves.

Then add the half-moon carrot, the meat and the chorizo cut into slices. Mix everything together and let it cook for 5 minutes to gain color.

Add the steaks, season with salt and mix everything together. Cover and let cook for around 40 minutes over moderate to low heat, or until tender. Turn the meat occasionally. Refresh with white wine and let it evaporate.

Add the tomato pulp and water, season with pepper, mix everything and cook for 60 minutes, stirring regularly.

Now add the pasta and, if necessary, add a little more water. Let it cook for around 10 to 12 minutes.

Finally, add the cooked and drained chickpeas and chopped coriander. Turn off the heat, remove from the pan and serve hot!