Dry Cure Rub - Makes 2 Cups

• ¼ cup fennel seeds
• 2 tbsp cumin seeds
• 2 tbsp black peppercorns
• 4 pieces star anise
• 4 pieces cinnamon stick
• 4 tsp whole cloves
• 4 tbsp ground coriander
• 1 cup salt
• ⅔ cup sugar

Pork Belly

• ½ pork belly (approximately 4 lbs), rind off
• 2 cups cure mix (above)
• 2 quarts chicken stock, heated (water can be substituted)
• 4-6 roasted shallots (see instructions below)

Micro Greens Salad

• locally-grown micro greens (Chef Pancheri uses Equinox micro greens) - use as many greens as you like for a salad as big as you want!

Chili-Lime Vinaigrette

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 serrano chili, minced
• salt & pepper to taste

Make the Cure Mix

1. In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, black peppercorns, star anise, cinnamon stick, and whole cloves
2. Transfer to a bowl and stir in the ground coriander, sugar and salt

Roast the Shallots

1. Preheat oven to 300º
2. Place unpeeled shallots in an air-tight foil wrap and roast for 50-60 minutes, or until soft
3. Carefully remove from foil and peel

Prepare the Pork Belly

1. Rub the pork belly with the dry cure, place in a plastic bag and refrigerate for 3 days
2. On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 275-300°F
3. Cover belly with chicken stock and cover pan. Place in oven and cook until tender, about 2½-3 hours
4. Remove belly from braising liquid, reserving some of the liquid
5. Place belly in saute pan with reserved braising liquid and bring to a boil
6. Add roasted shallots.  Place in oven for about 10 minutes before serving.  (Or sear the fat side of the belly until crispy)

Make the Vinaigrette

1. Whisk oil, lime and chili in a small bowl
2. Add salt and pepper to taste

To Plate

1. Place micro green salad on a plate
2. Top with pork belly and roasted shallots
3. Drizzle with reduced braising liquid