Pork Belly Stew

By Bernadette Longueira

Pork Belly Stew

In many places this dish is made to use up pigs’ ears, trotters and heads. Recipes Pork Belly Stew European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 10 ml cooking oil
  • 15 ml olive oil
  • 2 onions, chopped
  • 5 cloves garlic, crushed
  • 250 grams pork belly, cut into pieces
  • 250 grams pork rib, cut into pieces
  • 1 pork sausage
  • 1 blood sausage
  • 2 tomatoes, grated
  • 25 ml chopped parsley
  • Salt and pepper
  • piri piri or two chillies finely chopped
  • 10 ml paprika


1. In a heavy pot, heat the 10 ml cooking oil and 15 ml olive oil and fry the chopped onion, crushed garlic and chillies for 10 minutes
2. Add the pork belly and ribs and fry gently over a low heat for a further 15 – 20 minutes.
3. Add the thickly sliced pork and blood sausages, the tomatoes and 250 ml stock from the beans.
4. Simmer until the meat is tender.
5. Add the beans and chopped parsley and adjust the seasoning by adding your paprika and checking that it is not two salty etc.
6. Add more stock if necessary.
7. Cook for a further 10 minutes so that the flavours mingle.
8. Serve with rice garnished with carrot and some of the sausage slices.
9. You may add broccoli just before serving.