Pote de Berzas con Pantrucu Pork Stew With Greens and Cornmeal Dumplings

Ingredients

• 5 oz. collard greens, lacinato kale, or turnip greens, cleaned, stemmed, and thinly sliced
• 12 oz. pancetta, sliced into ½-in.-long strips
• 12 oz. pork ribs, cut into individual riblets and halved crosswise
• 1½ cups dried fabes de la Granja, or other large white beans, soaked 12–24 hours and drained
• Four 6-in. morcillas (Spanish blood sausages) (10 oz.)
• Three 6-in. Spanish-style chorizo sausages (10 oz.)
• 4 garlic cloves, finely chopped
• 1 Tbsp. pimentón (smoked Spanish paprika)
• 2 lb. Yukon Gold potatoes, peeled and cut into 1-in. cubes
• 1 tsp. saffron threads
• Crusty bread, for serving
• 2 oz. uncured pork belly fat, finely chopped
• 2 tsp. kosher salt
• 1 tsp. pimentón
• 1 large egg, beaten
• ½ medium onion, finely chopped
• 1 cup fine cornmeal
• Olive oil, for frying

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