Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1.5 kilograms of pork belly deeply with a sharp knife without cutting into the meat, then rub generously with salt and black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat and sear the seasoned pork belly, skin-side down first, for 10-15 minutes until the skin is golden and crisp, then sear all other sides until browned, removing the pork belly and setting aside.

3. 3

   Add 2 finely chopped large onions to the pot and sauté for 8-10 minutes until softened, then add 6 minced cloves of garlic, 1 teaspoon of smoked paprika, 0.5 teaspoon of cumin powder, and 2 bay leaves, cooking for 2 more minutes until fragrant.

4. 4

   Pour in 200 milliliters of dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and allow it to reduce by half for 3-5 minutes.

5. 5

   Stir in 400 grams of canned crushed tomatoes and 500 milliliters of chicken broth, bring the mixture to a gentle simmer, then return the seared pork belly to the pot, skin-side up, ensuring it is partially submerged in the liquid.

6. 6

   Cover the pot tightly and slow-cook in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for 2.5 hours, then add 800 grams of drained and rinsed canned chickpeas and continue cooking for another 1 hour until the pork is fork-tender and the sauce has thickened slightly.

7. 7

   Remove the bay leaves, adjust seasoning with salt and black pepper to taste, let the pork belly rest for 10 minutes before slicing, and garnish with freshly chopped parsley for serving.