Tuesday, March 10, 2009

Pork Belly and Chorizo Stew

While flicking through an old copy of Olive Magazine I was immediately drawn to a recipe for a rather decadent Pork Belly, Chorizo and Pancetta stew - a veritable triumvirate of pork.

Rounding out the dish were onions, garlic, smoky paprika, and cannellini beans - with tomatoes and red wine and a slow cook for a few hours, the end result is the definition of comfort food.

Pork Belly and Chorizo Stew© by Haalo

Pork Belly and Chorizo Stew

600 grams Pork Belly, skinned, cut into large pieces
100 grams Pancetta, cut into thick lardons
1 chorizo, diced roughly
1 red onion, sliced finely
2 garlic cloves, sliced finely
1 teaspoon smoked paprika
1 can/400 grams chopped tomatoes
1 cup red wine
1 can/400 grams cannellini beans, drained and rinsed

The most time consuming part of this recipe is preparing the various pork products but after that you're looking at about 10 minutes on the stove top before it all goes into the oven.

Pork belly, chorizo and pancetta© by Haalo

Heat a little oil in a heavy based pot - it will need to be large enough to hold all the ingredients and be oven proof.

When the oil is heated, brown off the pork belly pieces. You'll need to do this in batches - once all the pork belly has been browned, remove then from the pan and add the pancetta.

Sauté the pancetta for a couple of minutes and then add the onions and garlic. Continue cooking until the onions have softened and then add the paprika and chorizo. Cook for a further 2 minutes.

Return the pork belly to the pot along with the tomatoes and red wine. Top up with enough water to cover the ingredients and then place in a preheated 160°C/325°F oven for 2 hours.

Stir in the drained cannellini beans and cook for a further 30 minutes.

Serve at once.

Pork Belly and Chorizo Stew© by Haalo

Crusty bread is almost mandatory - mashed potatoes or plain couscous would be good accompaniments.


  1. Oh dear, dear, this looks SOOOO good! The flavors must have been so intense and rich!

  2. Thanks Nina - oh it's very rich and flavoursome.

    Thanks Sophie - it's comfort food to see out the coldest winter day!

  3. That's so Spanish, except we'd use habas or alubias beans and call the dish "fabada", with variations depending on which regions it came from.

  4. Nice! Two of my favorite things in one dish. It looks fantastic.

  5. Trig - I would love to try this, as it should be done in Spain

    Thanks Mike!

  6. I made a few changes to your recipe. I am not a big fan of chorizo, but I found an extremely mild Catalan Chorizo at my local market. I used a mild smoked paprika and spiced it up with a pinch of dried chilies. During the last half hour in the oven, I added a small can of tomato paste to thicken the sauce, and removed the lid to let it simmer down. I hope you don't mind cooks that improvise. Once it was done, I must say, OMG, this was one of the best pork stews I have ever had in my life. Thank you for posting this recipe. It is a keeper.

  7. I was looking for something I could make with some pork belly I had to take to the office for lunch on my low carb diet that wouldn't stink the office out when reheated in the microwave. And I stumbled across this.

    Absolutely beautiful. I apologise for adapting it slightly, because the beans aren't for me at the moment, but I added a bit of morcilla (blood sausage) from the freezer in order to add more richness and to thicken it slightly.

    Thoroughly unctuous, thank you!

  8. Thank you Anon & Anon for letting me know - happy to share!


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