2 tbsp olive oil
1 pc large onion, sliced
1/2 cup celery, chopped
400g can whole peeled tomatoes
1 cup store bought spaghetti sauce
1/4 cuo water
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
salt to taste
3/4 kg pork belly, skin removed, sliced 1″ thick and cut into 2 lengths
2 pcs carrots, peeled and cut into wedges
1/2 cup chick peas
1. In a heavy-bottomed sauce pan, heat the oil on medium heat. Add the onion and celery. Cook until the onion is soft.
2. Add the tomatoes, spaghetti sauce, water, thyme and oregano, salt, pork and carrots. Cover and simmer for about 45 minutes until pork is tender.
3. Add the chick peas and cook 5 minutes more.
4. Serve with rice.