Tomato and chorizo acorda

The Hairy Bikers create their own meaty version of acorda - a rustic Portuguese bread soup
By Hairy Bikers
Tomato and chorizo acorda
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 1 onion, sliced
  • 6 cloves garlic
  • 2x400 g canned chopped tomatoes, drained
  • 1 tsp dried oregano
  • 2 bay leaves
  • 3 tbsp chopped flat leaf parsley
  • 1.5 litres vegetable or chicken stock
  • 250 g chorizo
  • 250 g pork belly, excess rind and fat trimmed off
  • 1 big loaf French bread
  • 2 tbsp chopped basil

To serve

  • pecorino or parmesan
  • poached eggs, optional


1. Heat the oil in a saucepan and fry the onion and garlic for a few minutes until softened. Stir in the drained tomatoes, oregano, bay leaves, parsley and stock. Simmer for 15 minutes.

2. While the tomatoes are simmering, chop the chorizo into small pieces and cut the belly pork into lardons (small cubes). In a dry frying pan, fry them both until they go slightly caramelised and crispy, moving them around in the pan occasionally. Drain on kitchen paper and set aside.

3. Cut the crust off the loaf and tear the bread into small ragged cubes. Distribute the bread between serving bowls. Stir the meat and basil into the broth and season to taste. Pour this over the bread, and serve each bowlful scattered with some cheese and topped with a poached egg, if you like.

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