Pork belly, radicchio & hazelnuts from Polpo: A Venetian Cookbook (of Sorts) (page 157) by Russell Norman

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Notes about this recipe

  • Elbea on September 29, 2020

    I couldn't get radicchio, so used red chicory instead. Still delicious.

  • nicolepellegrini on July 04, 2020

    This was stunningly good for something so unbelievably simple. The cooking technique renders the pork belly with a wonderful crunchy exterior texture, and it married perfectly with the bitter radicchio. Most of the fat rendered off the pork for me so I didn't find it excessively fatty (and I did "dilute" the dressing for the radicchio with a little olive oil before serving.

  • L.Nightshade on May 01, 2015

    I’m not sure what drew me to this recipe, except RN talking about it being a signature dish, and how people complain when it goes off the menu. That and my love-hate relationship to pork belly. It’s so dearly loved by so many, and there are such interesting treatments for it. But bottom line, it’s just too fatty for me. In this recipe the pork belly is placed on a bed of thickly-sliced onions and cooked in the oven (pork belly with skin is called for, we only have access to the skinless), for about 15 minutes at 240º C, then at 160º C for another hour. Once cooked, the dripping are passed through a sieve and tossed with the radicchio and hazelnuts. A little salt, pepper, and red wine vinegar are added and everything is scrunched by hand, working the dressing through and wilting the radicchio. So, like I said, too fatty for my taste, but quite flavorful. Mr. NS liked it a lot.

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