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Slow‑cooked porchetta‑spiced pork belly — rubbed with fennel, herbs and black pepper — is sous vide for 24 hours until meltingly tender, then crisped in its own rendered fat. It’s served in a savory white bean and kale brodo simmered with onions, garlic, white wine, and the rich cooking juices from the pork, finished with a touch of pecorino
Slow‑cooked porchetta‑spiced pork belly — rubbed with fennel, herbs and black pepper — is sous vide for 24 hours until meltingly tender, then crisped in its own rendered fat. It’s served in a savory white bean and kale brodo simmered with onions, garlic, white wine, and the rich cooking juices from the pork, finished with a touch of pecorino