Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Fabada Asturiana (bean stew)
Pickled Mushrooms
To Finish & Serve
Method
Pork Belly
- 1
Score and season
Pat the pork belly dry with paper towels. Score the top fat lightly in a crosshatch pattern (if there is any fat left). Rub with 1.5 tbs kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and the minced garlic. Let sit at room temperature for 30 minutes (or refrigerate up to overnight covered).
- 2
Sear
Preheat oven to 300°F (150°C). In an ovenproof skillet or Dutch oven over medium-high heat, warm 2 tbs olive oil until shimmering. Place pork belly fat-side down and sear 3–4 minutes until deeply golden; turn and sear the other side 2 minutes. Remove pork briefly to a plate.
- 3
Braise
Reduce heat to medium, add 1 cup chicken stock and 1 bay leaf to the pan, scraping up brown bits. Return pork belly to the pan, fat-side up. Cover tightly (lid or foil) and transfer to the oven. Braise for 2 to 2 1/2 hours until the pork is tender and a knife slides easily through. Baste once halfway through with pan juices.
- 4
Rest and crisp (optional)
Remove pork belly from oven. Let rest, covered loosely, 15 minutes. For a crisped exterior, preheat broiler to high, place pork belly under the broiler 2–4 minutes until top caramelizes—watch carefully to avoid burning.
- 5
Slice
Slice pork belly into 1/2" pieces. Reserve braising liquid to spoon over the meat when plating.
Fabada Asturiana (bean stew)
- 6
Soak and prep beans
If not already soaked, cover 2 cups dried beans with cold water by 2" and soak overnight; drain and rinse before cooking.
- 7
Brown cured meats
In a heavy-bottomed pot or Dutch oven, heat 1 tbs olive oil over medium heat. Add pancetta or pork pieces and cook 3–4 minutes until lightly browned. Add whole chorizo links (pierce once to release some oil) and brown them 2–3 minutes per side. Remove sausages and set aside with the pancetta.
- 8
Sweat aromatics
Add the chopped onion to the pot and cook over medium-low heat until translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant. Stir in 1 tsp smoked paprika and saffron threads; cook 20–30 seconds to bloom the flavors.
- 9
Cook beans
Return the pancetta and chorizo to the pot with the drained beans. Add 6 cups water (or enough to cover by ~1–2 inches). Bring to a gentle simmer, then reduce heat to low, partially cover and simmer very gently for 1.5–2 hours until beans are tender. Skim any foam early in the cook. If using morcilla, add it in the last 20 minutes so it heats through without disintegrating.
- 10
Finish and season
When beans are tender, season with 1 tsp salt (adjust to taste). Remove chorizo and morcilla, slice them and return slices to the stew. Let stew rest off heat 10 minutes to thicken slightly. Stir in chopped parsley before serving.
- 11
Serve with pork
Ladle fabada onto plates or into a shallow bowl and arrange sliced pork belly on top or alongside. Spoon reserved braising liquid over the pork for extra flavor.
Pickled Mushrooms
- 12
Prep mushrooms and brine
Trim stems of 12 oz mushrooms and wipe clean with a damp cloth (do not soak). In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt, 1 bay leaf, 1/2 tsp black peppercorns, 1 smashed garlic clove and 2 thyme sprigs. Bring to a simmer over medium heat, stirring to dissolve sugar and salt.
- 13
Pickle
Add mushrooms to the simmering brine and cook gently for 4–5 minutes until they soften but still hold shape. Remove from heat and cool to room temperature in the liquid.
- 14
Refrigerate
Transfer mushrooms and brine to a jar or airtight container and refrigerate at least 2 hours (preferably overnight) before serving. Pickled mushrooms will keep up to 1 week refrigerated.
To Finish & Serve
- 15
Plate
Warm fabada if cooled. Spoon a generous portion of beans into shallow bowls. Arrange 2–3 slices of braised pork belly atop each serving. Scatter 3–4 pickled mushrooms per plate around the pork.
- 16