Slow Roasted Pork Belly With Eggplant And Pickled Fennel
|Pork belly||1 Pound, skin removed and top thick layer of fat scored (Square Piece Of Fresh Pork Belly)|
|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|
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.