Salt-Cured Pork Belly with Fresh Fava Bean Ragout

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: 3 pounds skinned pork belly, preferably Niman Ranch or other organic, in one piece; 2 ounces Diamond Crystal kosher salt (6 tablespoons); 1¼ ounces sugar (1 tablespoon plus 2 teaspoons); 2 imported bay leaves; 6 allspice berries; 2 whole cloves ¼ teaspoon peppercorns; 2 medium onions, thinly sliced; 2 carrots, trimmed and cut in half; 3 garlic cloves, thinly sliced; ½ fennel bulb, thinly sliced; ¾ cup sweet white wine, such as California Orange Muscat Essensia; 1 tablespoon chopped fresh flat-leaf parsley; Fresh Fava Bean Ragout (at right); 1 tablespoon chopped fresh thyme

Ragoût de Fèves au Petit Salé de Jean-Pierre Moullé

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

Ingredients

Europe
France
Main course
Stew
Gluten-free

Ingredients

Method