Irreverent in name, bold in flavors, and delightful in presentation, 'Porca l’oca' by Giancarlo Perbellini is a dish that pleases everyone, balancing taste and humor.

Ingredients

For the meat

One piece of fresh pork belly without skin
300g coarse salt
10g black mignonette pepper
3 bay leaves
2 cloves of garlic, sliced with the peel
6 sprigs of rosemary, prepared in bunches (without the woody part)
3 kg of duck fat

Method

Marinate the pork belly for 2 days in the refrigerator with the recipe's ingredients, except for the duck fat. Rinse it under running water and let it hang in a very cool place overnight to dry.

Sear it in a non-stick pan on the fat side until it turns a beautiful amber color. Place it on a baking sheet with duck fat, cover with a lid, and cook in a static oven for 4-5 hours at 85°C (185°F) until a toothpick pierces it easily, indicating it's tender enough. Drain it from the fat and let it cool in the refrigerator.

When cold, cut the pork belly into 2 cm long and ½ cm high pieces and keep warm, covering with plastic wrap.

For the mustard

100g French mustard
30g Dijon mustard
15g mustard seeds
20g whole-grain mustard
Extra virgin olive oil, as needed

Dish composition

Balsamic vinegar caramel
2 slices of duck foie gras
2 wide fresh mint leaves
Granulated sugar
Sugar syrup with a sweetening capacity of 30 B° (Baumé) as needed (This syrup is obtained with the ratio of 1350g of sugar per liter of water).

Method

On the serving spoon, place a small dollop of mustard mix, then the warm pork belly, a small square of sand-coated mint leaf (dipped in sugar syrup, drained, and coated in granulated sugar), followed by a lightly seared foie gras scallop. Finish the presentation with a drop of balsamic vinegar caramel.