Suckling pig belly roast with eggplant caviar, cocoa beans and concentrated meat consommé with pistachios by Omar Allievi

Rating: 
Yield: 
4 - 6 servings
Ingredients: 

2 pounds Uncooked suckling pig belly, deboned
2 Carrots
2 Celery sticks
2 Onions
4 Cloves garlic, unpeeled
Bunch aromatic herbs with rosemary, thyme, marjoram and a bay leaf
8 ½ cups Vegetable consommé
½ Glass white wine
1 pound Eggplants
¼ cup Cocoa beans
3 Mint leaves, chopped
Extra virgin olive oil
Salt and pepper
½ cup Pistachios, natural chopped

Instructions: 

Cut vegetables into pieces and sauté in an oven dish. When wilted add suckling pig belly with rind facing up, after previously salting and peppering the meat side. Seal in a 400° F oven for about ten minutes. Drizzle with wine and evaporate off liquid. Cover belly up to rind with consommé and add herbs. Lay a sheet of oven paper on pork belly and cover oven dish with a sheet of kitchen foil.
Lower oven to 250° F and cook for three hours. Very delicately remove pork belly from pan and set aside to cool with rind facing down. Place a weight on top to flatten rind as much as possible. When cool, cut belly into 1 ½” slices and cook in a non-stick pan with a drizzle of oil (IMPORTANT: cover because rind tends to spit). When golden and crispy, turn slices over and brown on other side too, adding a pinch of salt. Filter cooking juices left in pan, adding ½ cup of pistachio granules and reducing very gently until thick. When ready, keep in a warm place.
To prepare eggplant caviar, cut eggplant in half and score to form a checkerboard pattern. Dress with oil, salt and pepper and bake in a 325° F oven for half an hour.
When soft, remove from oven and set aside to cool. Use a spoon to remove pulp and chop with a knife, adding a pinch of salt, oil, the cocoa beans and chopped mint.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!