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Pork Belly and Preserved Lemon Stew

This easy stew with big hunks of pork belly and potatoes simmers in a bright tomato sauce seasoned with preserved lemons until the pork is fall-apart tender.

Course Entree, Soups & Stews
Cuisine Best, Experimental
Level Intermediate
Main Ingredient Pork
Diet Dairy-Free, Low-Carb
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 450 grams pork belly
  • 24 grams fresh ginger (~1-inch grated)
  • 12 grams garlic (~3 cloves grated)
  • 150 grams onion (~1 medium sliced thin)
  • 3/4 cup dry white wine (such as Sauvignon Blanc)
  • 400 grams whole stewed tomatoes
  • 1 tablespoon dark brown sugar
  • 1 tablespoons soy sauce
  • 1 teaspoon salt
  • ground black pepper (to taste)
  • 2 tablespoons preserved lemons (roughly chopped)
  • 400 grams potatoes (cut into large chunks)
  • flat-leaf parsley (for garnish)

Instructions

  1. Cut the pork belly into 2-inch cubes. Heat a pressure cooker over medium-high heat until hot. Add the pork belly fat-side down and allow it to brown before flipping over and browning the second side. Transfer to a bowl.
  2. Add the ginger and garlic and saute until browned and very fragrant. It will stick to the bottom of the pan, which is desirable, but be sure not to let it get black.
  3. Add the onions and saute until they are translucent and starting to brown.
  4. Add the white wine, and bring to a boil, scraping the browned bits off the bottom of the pot.
  5. Add the tomato puree, brown sugar, soy sauce, salt pepper and preserved lemons.
  6. Put the lid on the pressure cooker, lock it into place and set the pressure to high. Let the pressure cooker come up to full pressure (steady whistle) over high heat, and then adjust the temperature down until the cooker barely maintains a constant whistle. Cook for 20 minutes. If you are using a regular pot, cook loosely covered with a lid for 1 hour.
  7. Put the pressure cooker in the sink and run cold water over the lid until the pressure releases. Once you're sure the pressure has released, open the lid and add the potatoes.
  8. Close the lid and place on the pressure cooker on the stove over high heat until you hear a steady whistle again. Adjust down the heat until the cooker barely maintains a constant whistle. Cook for 10 minutes. If you are using a regular pot, just cook until the potatoes are tender.
  9. Put the pressure cooker in the sink and run cold water over the lid until the pressure releases. Open the lid and serve, garnished with chopped parsley.