Stewed Chickpeas and pork belly

Italian
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Kataoka Mamoru
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A country-style dish that combines umami-flavored pork belly with chickpeas. Using a softwood adds depth to your flavor.
It's fine to have enough vegetable soup to fill up with ingredients, but it's best to prepare a large amount so that you can add it immediately when the soup is simmering.
Cooking time: 90 minutes
Excluding the time when chickpeas flooding and time when preparing sofrit
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How to make it
1

Soak the chickpeas in water for at least 12 hours. Remove the fat from the pork belly, cut into bite-sized pieces, and sprinkle it with salt, white pepper and flour.

2

Put a large pot over low heat, add olive oil and sofrit and fry.

3

Place olive oil in another frying pan, put it over the heat and add the pork belly from [1] and grill it. It's a good idea to change the surface to make sure the color is browned.

4

Once the meat is browned thoroughly, remove the meat, wipe off the oil from the frying pan, add white wine and heat it.

5

Add pork belly, white wine from [4], chickpeas, and vegetable soup to the pot from [2], and soak the whole thing in the soup, and simmer over medium heat for about an hour. If the soup starts to simmer in the middle, add some soup.

6

Taste and adjust the taste with salt. Serve it in a bowl and pour it with Italian parsley and Parmesan cheese to finish off.

Materials for 6 people

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