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Slow Roasted Pork Belly With Eggplant And Pickled Fennel

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  Pork belly 1 Pound, skin removed and top thick layer of fat scored (Square Piece Of Fresh Pork Belly)
  Salt To Taste
  Freshly ground black pepper To Taste
  Smoked spanish paprika 2 Teaspoon (Sweet Pimento De La Vera)
  Herbes de provence 1 Tablespoon
  Black peppercorns 1⁄2 Teaspoon
  Yellow mustard seeds 1⁄2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Coriander seeds 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Champagne vinegar/White wine vinegar 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Kosher salt 2 Tablespoon
  Fennel bulbs 2 Medium, cored, trimmed and thinly sliced on a mandoline
  Eggplant 1 Pound, cut into 1/2 inch dices
  Extra virgin olive oil 3 3⁄4 Tablespoon
  Shallot 1 Medium, thinly sliced
  Red chili 1 Small, thinly sliced
  Small mint leaves 1⁄2 Tablespoon (Mixed With Flat Leaf Parsley)
  Flat leaf parsley 1⁄2 Tablespoon, mixed (Mixed With Small Mint Leaves)
  Chopped mint 2 Tablespoon
  Parsley 2 Tablespoon

1. Preheat the oven to 400°. Place the pork belly fat side up in a shallow baking dish. Season the pork all over with salt, pepper, the smoked paprika and the herbs de Provence. Roast for 1 hour. Reduce the oven temperature to 200° and bake for 3 hours longer, rotating the dish a few times, until the pork is very tender and richly browned. Remove the pork from the oven and let stand for 15 minutes.
2. Meanwhile, in a large saucepan, toast the peppercorns, mustard seeds, fennel seeds and coriander seeds over moderately high heat until fragrant, about 30 seconds. Transfer the seeds to a spice grinder and let cool completely. Grind the seeds very coarsely.
3. Return the ground spices to the saucepan. Add the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar. Spread the fennel slices in a large, shallow, heatproof dish in an even layer. Pour the pickling liquid over the fennel and let cool to room temperature. Cover and refrigerate for at least 2 hours.
4. In a colander, toss the eggplant with V2 teaspoon of salt. Set a small plate on the eggplant and let stand for 1 hour to release the bitter juices. Pat the eggplant dry.
5. In a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until browned and tender, about 4 minutes. Add the shallot and chili and cook, stirring, until softened, about 2 minutes. Season with salt and pepper and stir in the mint and parsley leaves. In a small bowl, toss the chopped mint and parsley with the remaining 2 teaspoons of olive oil and season with salt.
6. Spoon the eggplant onto plates. Using a serrated knife, cut the pork belly into 1/4-inch-thick slices; set the slices next to the eggplant. Using a slotted spoon, transfer the pickled fennel to the plates. Garnish with the chopped herbs and serve.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2304 Calories from Fat 1081

% Daily Value*

Total Fat 118 g182.3%

Saturated Fat 24.7 g123.3%

Trans Fat 0 g

Cholesterol 290.3 mg96.8%

Sodium 5454.5 mg227.3%

Total Carbohydrates 206 g68.8%

Dietary Fiber 36.9 g147.7%

Sugars 111.3 g

Protein 104 g207.4%

Vitamin A 119.4% Vitamin C 235.5%

Calcium 57.6% Iron 79.2%

*Based on a 2000 Calorie diet


Slow Roasted Pork Belly With Eggplant And Pickled Fennel Recipe