Pork Belly with Fennel Slaw


Menu development is one of my favorite parts of hosting dinners. When you find those recipes that are endlessly perfect, I just can't wait to bring it to a crowd. My Ma made me this Pork Belly with Fennel Slaw for Sunday Supper last week. My family devoured every last bit of pork belly, leaving nothing but a bit of slaw.

Pork Belly is essentially just uncured bacon. It has lovely fat marbling that adds tremendous flavor to just about anything. The fennel slaw cuts through the richness of the belly with its aromatic flavor and echoes the toasted fennel seed in the dry rub. I prepared this last night as tacos and again, not a single morsel left. Serve as an appetizer or simply braise the belly for tacos and sandwiches. Catch this recipe on our pre fixe tasting menu at Cipollina in Austin for the #SXSWPIGROAST


adapted form Mario Botali  



1/2 cup Brown Sugar

2 tablespoons Fennel (toasted and ground)

3 tablespoons Salt

3 tablespoons Rosemary (finely chopped)

1 tablespoon  crushed Red Pepper Flakes

Remove skin from Pork Belly. Cross score the fat. Set aside. Mix all ingredients and generously rub onto scored pork belly. Set aside. 


2 pounds  Pork Belly (skin removed)

2 Carrots 

3 stalks Celery 

1/2 Red Onion (sliced)

2 Fennel Stalks


1 tablespoon  Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

2 Carrots 

3 stalks Celery 

1/2 Red Onion (sliced)

2 Fennel Stalks

1 tablespoon  Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

Preheat oven to 350 degrees. Chop vegetables into large 1/2 inch chunks and set aside. In a Dutch oven of large cast iron, heat a heavy pour of olive oil and add prepared belly, fat side down. Once deep brown, flip to other side. Add vegetables. Pour in beer. Place uncovered in oven. Cook for two hours and serve atop of slaw.



1 small head green cabbage, shredded 

1 head red cabbage, shredded  

1 Red Onion, sliced

1 bulb Fennel, thinly sliced

1/4 cup Mint, chopped

1/4 cup Basil Leaves, chopped

1 teaspoon Red Pepper Flakes

2 tablespoons Honey

 2 tablespoons Apple Cider Vinegar

Salt and freshly ground Pepper

Shred slice and chop vegetables and herbes. Mix together with seasonings and stir to combine. Set aside.


1 cup reserved  braising drippings

5 cups apple cider

1-2 cups ketchup


Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard 

3 tablespoons Soy Sauce

3 cloves Garlic

Remove belly from braise. Drain vegetables and place remaining juice in a gravy separator. The jus and the fat will separate. Pour off as much fat as possible and reserve. In a medium sauce pan heat pork jus on medium heat. Add all ingredients while constantly tasting. Adjust flavors to your liking. Simmer until thick. Pour atop sliced Pork Belly. Serve immediately.  

Quiche Revisted

Roasted Jim Nardello Peppers, Caramelized Onions with Bacon and Fresh Chèvre + Spring Baby Green Quiche with Fresh Feta and Caramelized Mushrooms

Quiche has been a favorite recipe within the last few months. The beauty of quiche is always in its simplicity and can be put together with nothing but eggs and whatever else you have on hand. Quiche became a go to recipe for me when dealing with all the fresh produce in our farm share. What do you do with a pound of springs greens, zucchini and green beans? You make a fabulous quiche ya fancy pants!

Now there has been much confusion amongst my inner circle as to the difference between a quiche and a frittata, and the short answer is simply that quiche has a crust. Now of course there is cultural backgrounds at stake, as 'frittata' is an Italian word meaning 'egg cake', and quiche a german word, derived from the word Kuchen meaning cake, and then made famous by the french (seriously) as an egg cake with the addition of a pastry crust. So gluten intolerant friends, if you can't do the crust, simply make a frittata and you won't be missing a thing! 

The basic building of a quiche should always be simple and dependent on your personal preferences. I generally go with some sort of cheese, veggies, herbs & spices, and of course eggs! Using healthy farm fresh eggs is a real game changer in this recipe so be sure to use the good stuff. 


1 cup flour

pinch salt

1/4 cup oil (canola, vegetable, olive oil)

1/4 cup water 

Combine dry ingredients, whisk together oil & water and combine. In between to sheets of wax paper, roll out to fit a 9 inch pan or a cast iron skillet.


1 onion, caramelized

1 bunch chives, minced

1 purple potato, diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded cheddar cheese 

Preheat oven to 350 degrees.  In a large bowl, whisk eggs cream, herbs and salt & pepper together until the egg yolk and white are totally incorporated. Lay curst in greased pie pan and shape. Add cheese layering veggies and pour egg mixture on top. Bake covered with tinfoil for 40 minutes. Remove foil and cook until golden. Enjoy!!!

This recipe is very basic, all veggies can be modified. Keep your basic crust and egg mixture and explore some creative combinations with your leftovers! I have also found that if you do not have cream available that 2 tbsp butter and 1/2 cup milk work as a good substitute as well as creme fraiche, yogurt or sour cream. For more quiche inspirations, visit my previous recipe .

Momma's Fall Stew

As a child in my hometown of Upper Black Eddy, the smell of wood smoke filled the air as the weather turned bitterly cold and like always, as the season change, so do my cravings, and theres nothing like my mom's cooking. My all time favorite meal she makes is her fall stew. I would come home cold and hungry after school and a big bowl of stew would always set me right. Obviously this dish is super sentimental for me but it is also a big hit with my friends. It is a very basic and simple stew but has great depth of flavor is easy to whip up and perfect for cold weather. I hope this becomes a favorite in your family too.


BY BEA BRIGGS This is an excellent flexible recipe. It was given to me by my friend Leila. She had given me a large pot of it right after our first child was born and as exhausted new parents, what a delight it was to open the fridge & find these leftovers. I treasure the scribbled recipe she gave me & I have continued the tradition of giving this to new parents, friends in need & neighbors. But it feeds a crowd of about 6 hungry people, usually with leftovers, so it is great when ever the seasons change!

Momma's Fall Stew

3 pound Brisket (or chuck roast)

6 cups water

1 bottle red wine

1 can tomatoes(12 oz) ( sauce, puree, paste or can )

3-4 onions roughly, chopped

5-6 cloves garlic, chopped

4-6 carrots, chopped into 2 inch discs

1 pound mushrooms(button), quartered

4-6 red potatoes quartered (if small leave whole, be sure all are the same size so they cook evenly)

3 tablespoons Olive Oil

Salt, pepper, herbes, bay leaf, to taste


In a large pot with lid, over medium high heat, add olive oil. Salt & pepper meat well on both sides. Sear in pot, on both sides & remove from pot. Add chopped onions & garlic to the pot & saute until golden. Return meat back to pot and add water, wine and tomatoes, being sure that the meat is covered. Add bay leaf & favorite herbs such as  herbes de provence e or a basil/oregano mix. Season wtih salt pepper. Bring to a boil, cover and reduce heat to low simmer. You can also put in oven at 350, if your pot is oven proof. Cook for one hour. Remove meat & slice into 1/4 inch long slices. Return meat to pot and add carrots, mushrooms & potatoes. Cover and cook for an additional hour on low heat. Taste and add more salt & pepper, if needed.

Momma's notes

As you can tell this is a very flexible recipe. The measurements are not exact, if you like more wine, I have added a whole bottle, sometimes I have used just water & tomato sauce. Other times water, wine & a little tomato. So what ever you have on hand will make the liquid ( I have even used V-8 juice). The acid in the wine & tomato helps break down the meat. You just want the meat to be covered by liquid. This was traditionally made with 1st cut brisket, which has more fat running through it & made a nice roast out of a cheaper piece of meat. If you like carrots more than mushrooms add more, ditto with potatoes. This is a pretty fail proof recipe, so after you make it a few times you get it. Use what you have & like. It gets better each day, as the flavors work. I like to serve it with green beans or sautéed kale and don't forget the sour cream!