Caldo Gallego with Chard and Pork Belly

Place the pork belly chunks in a large Dutch oven over medium heat. Cook until the fat renders and the pieces turn golden, about 8 minutes. Remove the pork and set aside.

Add the diced onion to the pot with the pork fat. Cook slowly, stirring with a wooden spoon, until soft and translucent, about 10 minutes. Add the sliced garlic and cook 2 minutes more until fragrant.

Stir in the smoked paprika and let it bloom in the fat for 30 seconds. The kitchen will smell like the feira on a Sunday morning.

Return the pork belly to the pot. Add the soaked and drained white beans. Pour in enough water to cover everything by about 5 centimeters. Bring to a boil, then reduce to a gentle simmer.

Let the broth simmer uncovered for 45 minutes, skimming any foam that rises. Season with salt and black pepper.

Add the cubed potato and continue simmering for 25 minutes until the beans are nearly tender and the potato breaks apart slightly into the broth.

Add the chard stems first and cook for 5 minutes. Then fold in the chopped chard leaves. Let everything wilt together into the golden broth.

Simmer for another 10 minutes until the chard is completely tender and the broth has thickened from the starch of the beans and potato. Taste and adjust seasoning.

Ladle into deep bowls and finish with a generous drizzle of good olive oil over the top. The oil should pool beautifully on the surface.