This oh-so-tender pork will melt so nicely in your Dutch oven!
Serves: 5-6 Preparation time: 10′ + 8 h soaking Cooks in: 2:15′ Ready in: 2:35′
1½ kg pork belly, boneless, skin off
400 g chickpeas
80 g dried porcini mushrooms
1 large onion, sliced
1 cup extra-virgin olive oil
4 garlic cloves, finely chopped
2 bay leaves
2 cups dry red wine of good quality
3 tbsp sugar
1/2 cup red wine vinegar
salt, freshly ground black pepper
Soak beans overnight. The next day drain chickpeas. Place beans in a large pot and cover with water. Boil for 30-40 minutes until a little tender. Remove pot from heat and drain, keeping the liquid. Soak porcini in the wine for 20 minutes. Preheat oven at 200C/fan.
Transfer pork and all the other ingredients in your Dutch oven or an oven-proof casserole dish. Season with salt and pepper, toss well, add 1 lt of the reserved liquid, cover with lid and bake for 20 minutes. Reduce heat to 150C and cook for another 1 hour. Uncover your baking dish and bake for another 45 minutes, adding more liquid if necessary. The last 20 minutes finish baking uncovered so as pork and chickpeas get a nice color and sauce thickens. Serve hot with a nice salad and red wine.
Photo Konstantinos Kafiris, Food styling Antonia Kati
Και η ελληνική συνταγή: Χοιρινή πανσέτα με ρεβίθια και μανιτάρια