Chorizo and Pork Belly with White Beans

Farmers hide your piggies and vegans/vegetarians beware! This soup is all about the delicious, flavorful and juicy pig. Pig in 3 different ways: we have the Spanish chorizo (from wiki): Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as eitherpicante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Then we have my favorite part of the pig, pork belly, and dry cured form of pork belly called Pancetta. However, I can not find Pancetta here to save my life (Friends/Readers in Germany help a mama out, bitte?) I asked another food lover which subsitute is best, and found that Bauchspeck is a great replacement. Like Pancetta, Bauchspeck is from the pig's belly and  then dried, cured, but unlike pancetta, is smoked. To compensate for flavor, the friend suggested that I add more garlic, chili flakes and nutmeg to the recipe. It worked a treat! 





I am not sure when or why I stumbled across the recipe on the BBC Good Food's site, but I am so happy I did. We love chorizo and pork belly on their own in different ways, putting them together is perfection! I don't  have much experience with pancetta given that it's harder to find here from my own experience, but if the substitute bauchspeck is any indication of pancetta's awesomeness? I am a big big fan. 


This stew or pork convention-in-a-bowl is hearty filling and the beans adds a nice texture and believe it or not taste. You can use Cannellini beans or haricots (as the original recipe)I don't think I would love this as much without them! Even better it's simple, as it's delicious. Chop some aromatic/bellies/sausage and some aromatics add a good glug of wine, spices and water let it slow cook and infuse your home with lovely aroma and you're pretty much done until you add the beans at the end! This is definitely a man pleasing meal, but I could have ate the whole entire pot on my own. I love me some pork and beans. 






Chorizo & Pork Belly with White Beans
 Adapted  From BBC Good Food's site
Printable Recipe
Ingredients
1 1/2 lb piece of boneless pork belly , skin removed
1 T olive oil
1/4 lb pancetta or any dried cured belly meat (I used bauchspeck) thick bacon may work, too
1 large onion, chopped
4 garlic cloves, roughly chopped
1 tsp hot smoked paprika

1/2 tsp nutmeg

pinch red pepper flakes
1/2 lb chorizo, roughly chopped
1 -14oz can chopped tomatoes
1/2 cup red wine
2 14-oz cans of Great Northern Beans or cannellini, drained and rinsed
a bunch coriander

Directions
Heat the oven to 160C/310F. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.

Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo also nutmeg and chili flakes if using and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover - about 1 cup.

 Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. 

Stir in the coriander

I served with a family favorite- Buttermilk Cornbread from All Recipes. I substituted 1/2 cup milk plus 1/2 cup with a teaspoon on white vinegar for buttermilk. I also used 1/2 cup unbleached all-purpose flour and 1/2 cup whole wheat flour for 1 cup of flour, then baked in 13 by 9 baking pan. Turned out delicious and went very well with stew. Serve with any bread you like, my parents would have used a slice of good ol' white bread. That's how we rolled. This stew and bread was enjoyed by my whole family.

Enjoy!!

Potato Soup with Chorizo and Parsley Pesto

MMMM. Yes, I am starting a blog post with an MMMM. That's how delicious, flavorful, comforting this soup is. Last week, David Lebovitz made several blog post about his trip to Ireland. One of them he was a guest at Rachel Allen's home. I was captivated by is writing and photos, but one of the  dishes prepared was Potato-Thyme Soup with Parsley Pesto. THAT made me drool. A lot. I've never made potato soup, and never was that interested until I read this article.

There was no recipe for this, but I searched the interwebs for this recipe. I found the perfect one that used one of my favorite sausages, Chorizo. So I had to try this particular recipe.

This soup called for only 25 grams of butter which is almost 2T of butter. One of the things I remember from the article is that Rachel Allen's husband told David that he didn't want to know how much butter was used! Ha! So I went butter crazy using a whole stick of butter- 1/2 cup. It was salted as there is NO unsalted butter at the commissary at the moment. 

This soup is ready under 30 minutes and is as easy as it's delicious. Great after-work, soccer practice, whatever /whenever you want it meal. Now go, no, RUN to you local market and pick up these ingredients and make this! What are you doing reading? Oh wait, check out the ingredients and directions, then go. Sorry for being pushy, this soup is that frickin' great. My children all loved this and my husband ate 3 bowlfuls! 

Potato Soup with Chorizo and Parsley Pesto!

Adapted from Channel4.com


Ingredients
1/2 cup or 1 stick of butter
1 lb of russet or Yukon gold Potatoes, smally diced
1 onion, chopped
2 cups of chicken stock, reduced sodium if purchased
1/2 cup milk
1 T olive oil
3 oz of chorizo, thinly sliced
Salt and pepper

For Pesto:
2 cups of fresh parsley loosely packed, chopped
1/4 or 1/3 cup of Pecorino Romano
1/4 cup pine nuts, (toasted optional)
2 garlic cloves, crushed
1/3 cup olive oil
Salt and pepper

Directions

Melt butter in a large pot over medium heat. Add onions and potatoes. Saute for a few minutes, season with  a pinch of salt and pepper, then lower heat, cover pot and simmer for 10 minutes. 

Meanwhile, in a blender. Add parsley, pine nuts. garlic, and cheese. Pulse until mixture looks like a textured puree. Add a pinch of salt and oil. Puree until it's a coarse paste. A pestle and mortar can be used here, as well.

Any unused pesto can be refrigerated up to 2 weeks. Add olive oil after each use.

Now add chicken stock to the potatoes, then bring to a boil. Stir then lower heat and cover for another 10 minutes.

Sauté chorizo about 30 seconds per side or until nicely and crispy. Reserve red oil for garnish.

Now, add milk to potatoes and whizz with a stick blender to whatever texture you desire. 

Pour soup into bowls then garnish with fried chorizo, pesto, and chorizo oil. My husband wanted to make sure that I tell you all to stir everything in before take a bite. 

I made this comforting, warm, creamy soup at the perfect time. We are going through a rough patch right now, and will not know if everything will be resolved until Saturday. So this week's menu is full of comforting food. Sunday I made Chicken and Smokey Bacon Cheesy Pasta, Monday I made Beer-Braised Pot Roast, and last night the most amazing soup, Potato Soup with Chorizo and Parsley Pesto. If our issues aren't resolved by the end of the week, at least are stomachs will be very happy and fuller!