Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1 kilogram of pork belly, cut into 3-4 cm cubes, generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and sear the seasoned pork belly cubes in batches until nicely browned on all sides, then remove them and set aside.

3. 3

   Add 1 chopped large onion to the same pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 0.5 teaspoon of ground allspice, cooking for 1 minute until fragrant.

4. 4

   Stir in 2 tablespoons of tomato paste and cook for 2 minutes, then pour in 700 milliliters of chicken or vegetable stock along with 400 grams of crushed tomatoes, scraping up any browned bits from the bottom of the pot.

5. 5

   Add 100 grams of halved dried apricots and 400 grams of drained and rinsed chickpeas to the pot, then return the seared pork belly cubes, ensuring they are mostly submerged in the liquid.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours, or until the pork belly is fork-tender.

7. 7

   Taste the stew and adjust seasoning as needed, then garnish with 0.25 cup of freshly chopped parsley before serving.