Ryan Farr

Pork Belly and Garbanzo Soup

Preparation info
  • Serves

    6

    • Difficulty

      Complex

Appears in
Whole Beast Butchery
Whole Beast Butchery

By Ryan Farr

Published 2011

  • About

My nickname for this dish is Banzos and Bellies in Broth.

The cut used here is pork belly with rib meat on. I love to eat this soupy dish with chicharrones and a big glass of pilsner. Keeping the skin on really adds to the body of the soup, but it’s not always easy to get and the dish is great without it, too.

Ingredients

PORK BELLY

Method

  1. In a deep nonreactive container that will fit in your refrigerator, pour the cold brine over the belly strips. Place a piece of parchment paper over the top, so that no part of the meat will be exposed to oxygen. Weight with a clean plate, if necessary, to keep the meat completely submerged. Cure in the refrigerator for 20 hours.
  2. At the same time, soak the garb