Camp oven pork with peanuts and smoky tomato sauce - Better Homes & Gardens Australia

Ingredients

• 1.6kg 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
• 400g can cherry tomatoes
• 1 Tbsp cider vinegar
• 500ml chicken stock
• 1 cup smoky barbecue sauce
• 2 Tbsp brown sugar
• 400g can chickpeas, drained
• 1½ cups dry-roasted peanuts
• 1 bunch flat-leaf parsley, finely chopped
• Extra flat-leaf parsley sprigs, to garnish
• Crusty bread, to serve