Preparation

• Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 Tbs. of olive oil and sear for 5 minutes, turning halfway. Meanwhile, drain the peppers and quickly dice into 1/2-inch chunks, then trim and finely slice the chard, stalks and all.
• Remove the pork to a plate, then add the fennel seeds, peppers, and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to a boil. Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.
• Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra-virgin olive oil, and serve.