Name: Salt-Cured Pork Belly with Fresh Fava Bean Ragout (Ragoût de Fèves au Petit Salé de Jean-Pierre Moullé)
Yield: Serves 6, with Leftover Pork Belly for Salads, Soups, and Stews
Cuisine: France
Ingredients: ½ fennel bulb, thinly sliced; 2 ounces Diamond Crystal kosher salt (6 tablespoons); 1¼ ounces sugar (1 tablespoon plus 2 teaspoons); 2 imported bay leaves; ¾ cup sweet white wine, such as California Orange Muscat Essensia; 6 allspice berries; 2 whole cloves ¼ teaspoon peppercorns; 3 garlic cloves, thinly sliced; 2 medium onions, thinly sliced; 1 tablespoon chopped fresh thyme; 2 carrots, trimmed and cut in half; Fresh Fava Bean Ragout (at right); 1 tablespoon chopped fresh flat-leaf parsley; 3 pounds skinned pork belly, preferably Niman Ranch or other organic, in one piece

Preparation info

Serves
6
, with Leftover Pork Belly for Salads, Soups, and Stews

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Jean-Pierre Moullé, long-time chef at Alice Waters’s Chez Panisse in Berkeley, California, is a native of France. Described as “brilliant, ” “one of California’s culinary stars, ” and “adorable ” to boot, Jean-Pierre is an easygoing and friendly man. Along with his wife, Denise, Moullé hosts seasonal cooking classes and culinary trips throughout Southwest France.

“He brought true French training to the