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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fava Bean and Pork Stew
Fava Bean and Pork Stew
(Stufato di Maiale e Fava)
2 skinless fresh pork belly, halved lengthwise and cut crosswise into 1/2-inch-thick slices
3 and 1/2 cups dried Fava beans
1 large handful wild or cultivated fennel fronds
1/2 head savoy cabbage, cored, leaves separated and halved crosswise
2 smoked ham hocks
1/4 cup extra-virgin olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
Salt and freshly ground black pepper
Soak the dried fava beans and fennel fronds together in a large bowl of water for about 4-5 hours.

Place the ham hocks into a medium pot and cover with cold water.

Boil over medium-high heat for about 12-15 minutes.

Drain and set aside.

Heat olive oil in a medium pot over medium-high heat.

Add onions and cook, stirring frequently, until just beginning to soften, about 5-6 minutes.

Push to one side of the pot.

Add pork belly to pot and cook, turning occasionally, until browned all over, about 5-6 minutes.

Reduce heat to medium-low, add ham hocks, cover pot, and cook for an additional 10 minutes.

Drain fava beans and fennel fronds.

Add fava beans, fennel fronds, garlic, cabbage leaves, and 7 cups cold water to pot with pork belly and ham hocks.

Increase heat to medium-high and bring to a boil.

Reduce heat to medium-low, partially cover pot, and simmer, stirring occasionally, until meat is tender and fava beans are soft, 2 to 2 and a 1/2 hours.

Using a slotted spoon, transfer ham hocks to a bowl and set aside until just cool enough to handle.

Remove meat from the hocks, discarding skin and bones.

Return the meat to the pot.

Season stew with salt and pepper to taste.

Transfer stew to a serving dish and serve warm. Serves 6-8.
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