- 2 lbs pork belly
- 1/2 cup aged balsamic vinegar
- 4 tablespoons raisins
- 2 tablespoon caper
- 4 large heirloom tomatoes
- 2 cloves of garlic
- 1 large eggplant
- 4 ounces Georgia candy roaster or butternut squash
- Fresh fennel for plating
We wanted to revisit a dish we did late fall that really pulls a lot of late harvest elements together. It’s amazing how other cultures have aligned the seasonality of ingredients so well. Preparing a meal with items that all come into readiness around the same time seems like grand design gifted from the soil. Continue reading