Meat & Game Soups & Stews

Pork Belly Pumpkin Casserole

A warming autumn casserole combining tender pork belly, spicy chorizo, and seasonal pumpkin in a rich red wine sauce. Perfect for cosy evenings with minimal hands-on time.

By Ricky Robinson Updated October 29, 2024

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, and 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.

Once everything is in the pot and the lid is on, you can pretty much leave it to do its thing in the oven.

I often prep the vegetables while the pork is browning, which makes the whole process feel quite manageable. The butter beans, added near the end, soak up the flavours while keeping their shape and add a lovely creaminess to each spoonful.

Pork Belly Pumpkin Casserole recipe image
Pork Belly Pumpkin Casserole

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. The pork belly provides richness without being heavy, and the chorizo brings just enough spice to keep things interesting without overwhelming the other ingredients.

The pumpkin does something quite clever here. It softens enough to thicken the sauce naturally, giving it body and a touch of sweetness that balances the savoury elements. The baby potatoes hold their shape nicely and make this feel like a complete meal in a bowl, while the butter beans contribute a silky texture that works beautifully with the robust flavours.

A decent bit of crusty bread on the side is all you need to mop up the sauce, though I wouldn't say no to a glass of whatever red wine you didn't use in the cooking. The dish also benefits from a short rest before serving, which lets the flavours settle and makes it easier to portion out.

Pork Belly Pumpkin Casserole

Chorizo Pork Pumpkin
Total Time 2 hrs 10 min
Servings 6 servings
Calories 580 cal
Protein 32g

Ingredients

Equipment Needed

  • Knife
  • Large Casserole Pot
  • Chopping Board
  • Oven
  • Slotted Spoon

Instructions

  1. 1

    Preheat the oven to 160°C.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Add chorizo to the same pan and cook until it releases its oils. Add onions, garlic, and celery. Stir in oregano, chilli flakes, and fennel seeds. Cook for 5 minutes, stirring occasionally to prevent sticking.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Remove from oven, stir in the drained butter beans, and return to oven for a final 15 minutes.

  8. 8

    Let rest for 15-20 minutes before serving. Serve with crusty bread.

Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the oven. The flavours develop further overnight.

Serving Suggestions

Serve hot with crusty bread to mop up the rich sauce, and a glass of red wine. A simple green salad on the side cuts through the richness nicely.

Pork Belly Pumpkin Casserole

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