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Pork Belly, Chickpeas & Creamed Parsley


Pork belly, Chickpeas & Creamed Parsley

An indulgently good recipe that hits all the right spots.
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Course Main Course


  • 250 Pork Belly
  • 1 Onion Diced
  • 1 Can Chickpeas Drained
  • 1 Bunch Parsley Fresh
  • 0.5 Cup Heavy/Double Cream
  • 1 tsp Garlic Minced
  • 1 tsp Thyme Dried or fresh


  • Fire up the bbq and cook the pork belly for around 15-18 minutes. Once ready, remove from the heat and leave on the side.
  • In a medium size pot, heat olive oil and half a cup of diced onions for 4-5 minutes.
  • Add in minced garlic, thyme and parsley. Cook through.
  • Then add in your drained chickpeas. Cook for another 5 minutes. Set aside.
  • For the sauce, add parsley, lemon juice, olive oil in a blender until mixed through.
  • Pour it into a small pan then add in half a cup of double cream. Mixing through gently on a low heat. Remove and season. 
  • Serve on a large plate, add your chickpeas, chopped pork belly and top with the parsley sauce. Enjoy!


I’ve taken two of my favourite things: pork and chickpeas, to create a dish worth savouring. 
Preparation doesn't take too long and you will end up with an impressive dish, that all the family will enjoy!
Keyword pork,chickpea, parsley

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