This hearty pork belly and pumpkin casserole brings together rich, tender meat and seasonal vegetables in a warming dish that’s perfect for autumn evenings. The meat becomes properly tender during its gentle cook in the oven, while the pumpkin chunks break down just enough to thicken the sauce without disappearing completely.
What makes this casserole special is how the flavours build in layers. It starts with pork belly rendering its fat, followed by spicy chorizo releasing its oils – these form the base that carries through the whole dish. The fennel seeds add a subtle aniseed note that works brilliantly with the pork, while a good splash of red wine brings depth to the sauce.
I often prep the vegetables while the pork is browning, which makes the whole process feel quite manageable. Once everything’s in the pot and the lid’s on, you can pretty much leave it to do its thing in the oven. The butter beans, added near the end, soak up the flavours while keeping their shape, and add a lovely creaminess to each spoonful.
Though it takes a couple of hours to cook, most of that time is hands-off. The end result is a proper meal – the kind that fills the kitchen with amazing smells and has everyone lifting the lid for a peek. A decent bit of crusty bread on the side is all you need, though I wouldn’t say no to a glass of whatever red wine you didn’t use in the cooking.
Pork Belly Pumpkin Casserole
Ingredients
- 2 tbsp garlic oil
- 480g pork belly strips, cut into bite-size cubes
- 150g chorizo, cut into rings
- 2 onions, peeled and chopped
- 2 celery sticks, chopped
- 400g pumpkin, peeled, deseeded and chopped into chunks
- 2 carrots, peeled and cut into batons
- 1 tsp dried oregano
- 1 tsp chili flakes
- 1 tsp fennel seeds
- 2 cloves garlic, peeled and grated
- 375ml red wine (1/2 bottle)
- 1 bay leaf
- 2 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 500g baby potatoes, halved
- 400ml stock (chicken or vegetable)
- 1 x 400g can butter beans, drained
Directions
- Preheat the oven to 160°C.
- Prepare all vegetables: Peel and chop onions, peel and cut carrots into batons, peel and roughly dice pumpkin, peel and grate garlic, and chop celery into small pieces. Cut pork belly into bite-size cubes and slice chorizo into rings.
- Heat garlic oil in a large casserole pot over medium heat. Brown the pork belly pieces for 5-6 minutes until golden on all sides. Remove with a slotted spoon and set aside.
- Add chorizo to the same pan and cook until it releases its oils. Add onions, garlic, and celery. Stir in oregano, chili flakes, and fennel seeds. Cook for 5 minutes, stirring occasionally to prevent sticking.
- Add carrots, pumpkin, and potatoes to the pot. Pour in the wine, stock, and add tomato purée, chopped tomatoes, and bay leaf. Return the pork belly to the pot and stir well to combine.
- Bring to a boil, then cover with a lid and transfer to the preheated oven. Cook for 1 hour 30 minutes, checking occasionally. If the sauce becomes too thick, add a splash of water.
- Remove from oven, stir in the drained butter beans, and return to oven for a final 15 minutes.
- Let rest for 15-20 minutes before serving. Serve with crusty bread.
