Italian
Pork Belly with Oven-Baked Tomatoes
by Gambero Rosso · 452K subscribers on YouTube
A rustic Italian pork belly stew with San Marzano tomatoes and oven-baked tomatoes, slow-cooked with aromatic herbs and olives.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
10 items- Olive OilExtra virgin olive oil, for cooking and finishing
- OnionChopped
- Lardo FrescoFresh lardo, for the battuto
- RosemaryLeaves, for the battuto
- Fennel FrondsSeeds, for the battuto
- SageLeaves, for the battuto
- OlivesA handful, about 4–7
- Pork BellyPork belly, cut into strips then cubes
- Pomodori San Marzano DOPDOP San Marzano tomatoes, crushed by hand
- Pomodori al FornoOven-baked tomatoes (Solania product)
Method
- Heat oil in a pan and add the chopped onion.
- Finely chop lardo, rosemary, fennel seeds, and sage to make a battuto; add it to the pan.
- Add a handful of olives (about 4–7) and stir.
- Cut the pork belly into strips, then into small cubes, and add to the pan.
- Add the San Marzano DOP tomatoes (crushed by hand) and the oven-baked tomatoes.
- Drizzle with a little more olive oil and stir everything together.
- Increase the heat briefly to sear, then lower the heat and let it simmer for about 30 minutes.
- Finish with a final drizzle of raw olive oil and serve.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
