White Beans and Pork Belly Slow-Stewed with Chard

Season the pork belly chunks generously with salt and black pepper. Let them sit at room temperature for 15 minutes while you prepare the other ingredients.

Heat the 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the pork belly pieces and brown on all sides, about 8-10 minutes total. The edges should be golden and slightly crispy.

Push the pork to the sides and add the diced onion to the center. Cook the onion until soft and translucent, about 5 minutes, scraping up the fond from the bottom.

Add the minced garlic and cook for another minute until fragrant.

Add the soaked and drained white beans to the pot along with the cubed potato and the chicken broth. Stir everything together and bring to a gentle boil.

Reduce the heat to its lowest setting. Cover the Dutch oven with a tight-fitting lid and let the stew simmer very gently for 1 hour and 15 minutes, stirring occasionally. The beans should be creamy and the pork belly tender and yielding.

Remove the lid and add the chopped chard leaves. Stir them into the stew and let them wilt down for about 10 minutes, allowing the liquid to reduce slightly and intensify in flavor.

Taste and adjust seasoning with more salt if needed. The stew should be thick and unctuous, clinging to the beans and pork.

Ladle the white bean and pork belly stew into deep bowls. Dust the top generously with smoked paprika and finish with a good drizzle of olive oil.

Serve immediately with crusty bread or white rice alongside to soak up the cooking liquid. This dish is even better the next day once the flavors have fully married together.