Belly Pork Stew with Peas and Saffron

This stew is from Galicia in northwest Spain, where a lot of vegetables are grown because of the wetter climate. Although we often make pork stews at the Eagle, this one doesn’t appear on the menu very often because of the peas, which we tend to cook only in the summer. A word about peas: I am not shy of using frozen peas or broad beans in most dishes. Not only does it save time podding but the growers pack them so fresh that they often beat hands down the weary real McCoy arriving in Londo