Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 800 grams of cubed boneless, skin-on pork belly with 1.5 teaspoons of sea salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of dendê oil over medium-high heat and sear the seasoned pork belly in batches until browned on all sides, then remove and set aside.

3. 3

   Add the remaining 2 tablespoons of dendê oil to the pot, then add 2 diced large onions, 6 minced garlic cloves, and 1 diced red bell pepper, cooking for 5 minutes until softened.

4. 4

   Stir in 3 diced medium tomatoes, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika, cooking for another 3 minutes until aromatic.

5. 5

   Return the seared pork belly to the pot, then pour in 500 ml of chicken broth and 400 ml of full-fat coconut milk, bringing the mixture to a gentle simmer, then cover and cook for 60-75 minutes or until the pork belly is tender.

6. 6

   Add 1 cup of roughly chopped raw cashews and 0.25 cup of pimenta biquinho to the simmering stew and cook uncovered for an additional 15 minutes to allow the flavors to meld and the sauce to thicken slightly.

7. 7

   Remove the pot from the heat, stir in 0.5 cup of fresh chopped cilantro and the juice of 2 limes, then serve the Guisado Nordestino de Barriga de Porco immediately with rice or farofa.