Ingredients & Substitutes

Instructions

1. 1

   Cut 800 grams skin-on pork belly into 5 cm cubes and season generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, then sear the seasoned pork belly in batches until browned on all sides, removing it to a plate afterwards.

3. 3

   Reduce heat to medium, add 1 large finely chopped yellow onion and 4 minced garlic cloves to the pot, cooking until softened for about 5 minutes, then stir in 1 large diced red bell pepper and 1 large diced green bell pepper for another 8 minutes.

4. 4

   Pour in 120 milliliters dry white wine or dry sherry, scraping up any browned bits from the bottom of the pot, then add 2 teaspoons smoked paprika and 0.5 teaspoon crumbled saffron threads, stirring for 1 minute until fragrant.

5. 5

   Return the seared pork belly to the pot, add 700 milliliters chicken broth and 2 bay leaves, bringing the mixture to a gentle simmer, then cover the pot and reduce the heat to low, cooking for 2 hours.

6. 6

   Stir in 800 grams drained and rinsed canned gigante beans, continuing to simmer, covered, for another 30 minutes until the pork belly is fork-tender and the sauce has slightly thickened.

7. 7

   Taste and adjust the seasoning as needed, then remove the bay leaves and garnish the stew with chopped fresh parsley before serving.