Slow Cooked Pork Belly and Cabbage Stew

Slow Cooked Pork Belly and Cabbage Stew

  • Servings: 4-5
  • Difficulty: Easy
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Categories: Spanish-ish

This weekend one-pot winter stew warms the soul with tender pork belly that’s slowly cooked in a smokey red paprika broth until it absorbs all that flavour and falls apart under its own deliciousness. Packed full of protein and vegetables, this stew is substantial enough for even the most hungry stomachs.

EQUIPMENT

Cookware: Ovenproof cast iron casserole pot with lid (min 3.3l capacity/22cm width)

Specialist utensils: Measuring jug

INGREDIENTS

  • 1 tbsp olive oil
  • 700 g pork belly cut into large bite-sized chunks
  • 50 g diced pancetta
  • 50g diced chorizo
  • 3 cloves of garlic, thinly sliced
  • Red chilli flakes (optional)
  • 1 large white onion, roughly diced
  • 2-3 medium carrots, quartered lengthwise and cut into 2 cm chunks
  • 2/3 small white cabbage, roughly shredded 1-2 cm wide
  • A few sprigs of fresh oregano, plus dried oregano
  • Tomato puree
  • Cider vinegar
  • 1/2 tin chopped tomato
  • Smoked paprika
  • Approx. 1 ltr chicken stock
  • 1 tin cannellini beans

METHOD

  1. Preheat the oven to 140C (160C fan assisted).
  2. On the the hob, fry the pork belly in a small amount of oil until it’s lovely and brown. Put the pork aside on a plate. In the same pot, fry the pancetta and the chorizo and set aside on the pork plate.
  3. In the now lightly caramelised amber oil, fry the onions and garlic for 2-3 mins until the onions being to turn translucent. Add the carrots, white cabbage and fresh oregano sprigs. Cook until the white cabbage starts to wilt.
  4. Make space in the bottom of the pan and add a good squeeze of tomato puree (3 teaspoons). Fry off for a minute. Add a splash (approximately 2 dessert spoons) of cider vinegar. This will provide a sharpness to cut through the fattiness of the pork and will also help tenderise the meat. Stir in half a can of chopped tomatoes. Sprinkle the paprika, dry oregano, salt and pepper (being mindful of the saltiness in the stock you’ve chosen). Add chilli flakes if you’re using.
  5. Return all the pork to the pot, along with any juices that have collected on the plate. Top with chicken stock so that the vegetables are just covered and stir well.
  6. Bring to a simmer and cover with a lid. Place the pot in the oven and cook for 1hr 30mins. After this time stir the stew and taste for seasoning – adding more salt and spices to suit your preference. Add the drained cannelloni beans and return to the oven for a further 30 mins.
  7. Serve piled high on its own or with your preferred carb: warm crusty bread to soak up the juices or simply a side of boiled potatoes.

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