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

PORK BELLY WITH FENNEL SLAW

adapted form Mario Botali

RUB

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.

BRAISE

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.

FENNEL 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.

BBQ SAUCE

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.