Much in the same vein as a casserole this recipe is one that can be tweaked and changed to suit individual tastes. This can be cooked either in the smoker with some smoke rolling over it or in the camp oven on top of the pig or even inside the belly of the Big Pig. There’s not too many rules, just add what ever you like to suit your tastebuds. The only rule would be to cook it at a low temperature for a long time to allow the flavours to deepen and the sauce to render and thicken.

Cooking Method: Smoker/Camp oven

Cooking Time: 2-4 hours 


1 or 2 Chorizo's, diced

250g diced bacon

1 large onion,diced

2 carrots, diced

2 cans kidney beans

1 can diced tomatoes

2 tablespoons Molasses or golden syrup

200ml port or red wine

2 tablespoons maple syrup

2 tablespoons brown sugar

3 cloves minced garlic

2 tablespoons cumin

2 tablespoons paprika

Minced chilli to taste

a few glugs Worcestershire sauce

a few glugs red wine vinegar

a few glugs balsamic vinegar

a few glugs apple cider vinegar

salt and pepper to taste

  1. Brown off the Chorizo, bacon, onion and garlic. 
  2. Add in all other ingredients, mix it all up and let it simmer very gently for a few hours stirring regularly until it renders and thickens. Great with any smoke such as cherry or ironbark. Serve as a side dish or as a mains on toast or with crusty bread.