More Than a Stew Your New Weeknight Favourite
Think of this one-pot casserole as a little trip to the Spanish islands. It’s perfect for busy Bayside families who want rich, comforting flavours without a lot of fuss. It’s a full, satisfying meal in a bowl, just the thing for a cool Melbourne evening. The flavour starts with a classic Spanish sofrito of onion and garlic, then builds with smoky paprika and a splash of sherry vinegar to cut through the pork’s richness.
The Secret to Tender Pork Belly Without Crackling
For a casserole, you want to use skinless pork belly. The goal is meat so tender it falls apart. You get there by letting the fat render slowly, which bastes the pork as it cooks. No crackling required.
Browning the pork chunks before they go in the pot is a step you can’t skip. Get a deep, golden crust on all sides. It’s best to do this in batches; if you overcrowd the pan, the meat will steam instead of getting that beautiful sear. That sizzle and smell when the pork hits the pan? That’s the first layer of flavour for your sauce.
Building Balearic Flavour with Paprika and Pulses
For that authentic Spanish flavour, reach for a quality sweet or smoked paprika. Smoked paprika, or pimentón, gives the dish a deep, almost chorizo-like flavour. It really makes a difference.
Tinned chickpeas add great texture and body, but don’t add them too early. Toss them in for the last 15-20 minutes of cooking. That way, they have time to warm through and soak up the sauce without turning to mush.
How Much Pork Belly to Buy
For a slow-cooked cut like boneless pork belly, we recommend about 400–500 grams per person. The pork will shrink quite a bit as the fat renders down, so starting with a generous portion means everyone gets a hearty serving sbs.com.au, 2021.
The Art of the Low and Slow Oven Braise
An oven temperature of 150°C to 160°C is perfect for braising pork belly. This gentle, low heat gives the connective tissue time to break down over two or three hours . The result is unbelievably tender pork.
Before you pop it in the oven, make sure the pork is mostly covered by the cooking liquid (usually stock and tinned tomatoes). This stops the meat from drying out while it cooks. You’ll know it’s ready when the pork is fork-tender. If you’re using a thermometer, check it has reached at least 71°C before you let it rest foodstandards.gov.au, 2011.
Browning the pork belly properly prior to baking as a casserole ensures that maximum flavour is achieved. Frying the anchovies caramelises them for a whole new flavour experience. Leftovers of this recipe make perfect pie filling. The Balearic Islands are off the south-east coast of Spain and include Mallorca and Ibiza – traditional use of garlic, paprika and anchovies dominates the cuisine.
Ingredients
- 600 gram Skinless pork belly (all bones removed)
- 1 tablespoon Olive oil (extra virgin)
- 12 Anchovy fillets
- 1 Brown onion (finely diced)
- 1 Head fennel (diced)
- 12 clove Garlic (minced)
- 1 bunch Thyme (finely chopped)
- 2 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Dry sherry
- 1 cup Beef stock
- 400 gram Can chickpeas (drained)
- Crusty bread and kale salad (to serve)
Instructions
- Preheat oven to 150°C. Use a sharp knife to slice the pork belly into 2cm cubes. Pour the extra virgin olive oil into a heavy-based pan set over a high heat and fry the pork until browned. Set aside
- Add the anchovy fillets to the pan and cook until they crumble. Mix in the vegetables, garlic, thyme and spices, then cook for 2 minutes. Return the pork, pour in the sherry, stock and chickpeas, fit the lid, then bake for 3 hours, until the pork is tender. Serve with crusty bread and kale salad
Serving and Storing Your Casserole
Serve this casserole with plenty of crusty bread—you’ll want to mop up every last bit of that rich, paprika-infused sauce. A simple green salad with a sharp vinaigrette cuts through the richness nicely. For a bit of freshness, finish with a generous sprinkle of flat-leaf parsley just before you serve it.
Like all the best casseroles, this one tastes even better the next day. All those flavours get a chance to really meld together overnight.
- Storage: Cool the casserole completely before storing it in an airtight container in the fridge for 2–3 days foodstandards.gov.au, 2021.
- Reheating: Reheat gently on the stovetop or in an oven set to 160°C until warmed through.
Our team at Church Street Butcher can supply you with the perfect cut of Australian free-range pork belly for this recipe. Visit us in our Brighton shop, order online or find more cooking inspiration on our food blog.
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