Spanish-Style Pork, Bean & Pear Stew

A Spanish-inspired pork belly stew with chickpeas, kidney beans, pears, and an almond–bread picada. Inspired by olla gitana, with a rich, pork-forward character.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the pork belly into 1 cm cubes and season generously with salt. Dice the vegetables and pears. Bloom the saffron in a few spoonfuls of hot broth.

Step 2

Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the pork belly and brown slowly to render the fat, 8–10 minutes. Remove the pork with a slotted spoon to a plate; set aside. Reserve 1 Tbsp of the rendered fat separately for the picada, leaving the remaining fat in the pot.

Step 3

In the same pot, add the onion and a pinch of salt. Sauté over medium-low heat until soft and golden, 8–10 minutes. Add 1 sliced garlic clove and bloom the sweet paprika, smoked paprika, and cumin in the fat for 30 seconds over low heat. Add the tomato and cook down over medium heat, stirring often, until thick and jammy, 12–15 minutes.

Step 4

Return the browned pork to the pot along with the carrots, 900 ml broth, bay leaf, and saffron with its liquid. Bring to a gentle simmer and cook, partially covered, for 25–30 minutes until the pork is tender.

Step 5

Add the squash and simmer 7–8 minutes. Add the green beans and simmer 5–7 minutes. Add both the chickpeas and kidney beans and simmer 5 minutes. (If the stew thickens too much at any point, add a splash of broth.)

Step 6

Heat the reserved 1 Tbsp pork fat in a small pan over medium heat. Fry the almonds until golden (about 1 minute) and transfer to a mortar and pestle (or mini food processor). Fry the 2 whole garlic cloves until golden and transfer. Fry the bread slices until crisp on both sides and add to the vessel. Grind or pulse the dry fried ingredients into coarse crumbs first, then work in 2–3 Tbsp broth to form a thick, smooth paste.

Step 7

Add the pear wedges to the stew and simmer for 6 minutes. Using a slotted spoon, scoop out the braised pork belly cubes and set them on a paper-towelled plate to dry briefly. Stir the picada into the stew and simmer uncovered for 7–10 minutes to thicken. Discard the bay leaf, then taste and adjust with salt, pepper, and 1–2 tsp sherry vinegar.

Step 8

Remove the stew from the heat and let rest 5–10 minutes. Stir in the lemon zest, mint, and parsley.

Step 9

While the stew rests, heat a dry skillet over medium-high heat. Add the dried pork belly cubes and sear for 2–3 minutes until the exterior turns golden and crackling.

Step 10

Ladle the stew into warm bowls and crown each portion with the crisp pork belly.