Preheat the oven to 180°C/350°F/gas 4. Rub the meaty side of the pork belly with a little of the olive oil and season it with salt, pepper and cumin seeds. Put it into a large roasting tray, skin side down, and roast in the oven for 2 hours. Remove from the oven and cut the pork belly into 3cm strips across its width. Set aside.

Meanwhile, heat a large pan or casserole over a medium heat and add 2 dessertspoons of olive oil. Add the vegetables and garlic and cook gently, stirring, for 10 minutes.

Peel the morcilla curada and crumble it into the casserole with your hands. Drain the choricero peppers and slice, removing the seeds. Add the choriceros, chillies, bay leaves and thyme to the casserole and cook for a further 2 minutes. Add the drained Arrocina beans and the chicken stock and simmer very gently, uncovered, for 1½ hours, stirring occasionally, until the beans are cooked and beautifully soft.

Heat a dessertspoon of olive oil in a frying pan over a medium heat. Add the chorizo and morcilla de Burgos and cook for 5 to 6 minutes, then add to the stew.

Finally add the sliced pork belly and cooked Savoy cabbage, season with salt and pepper, and serve.