Suckling pig belly roast with eggplant caviar, cocoa beans and concentrated meat consommé with pistachios by Omar Allievi

4 - 6 servings

2 pounds Uncooked suckling pig belly, deboned
2 Carrots
2 Celery sticks
2 Onions
4 Cloves garlic, unpeeled
Bunch aromatic herbs with rosemary, thyme, marjoram and a bay leaf
8 ½ cups Vegetable consommé
½ Glass white wine
1 pound Eggplants
¼ cup Cocoa beans
3 Mint leaves, chopped
Extra virgin olive oil
Salt and pepper
½ cup Pistachios, natural chopped


Cut vegetables into pieces and sauté in an oven dish. When wilted add suckling pig belly with rind facing up, after previously salting and peppering the meat side. Seal in a 400° F oven for about ten minutes. Drizzle with wine and evaporate off liquid. Cover belly up to rind with consommé and add herbs. Lay a sheet of oven paper on pork belly and cover oven dish with a sheet of kitchen foil.
Lower oven to 250° F and cook for three hours. Very delicately remove pork belly from pan and set aside to cool with rind facing down. Place a weight on top to flatten rind as much as possible. When cool, cut belly into 1 ½” slices and cook in a non-stick pan with a drizzle of oil (IMPORTANT: cover because rind tends to spit). When golden and crispy, turn slices over and brown on other side too, adding a pinch of salt. Filter cooking juices left in pan, adding ½ cup of pistachio granules and reducing very gently until thick. When ready, keep in a warm place.
To prepare eggplant caviar, cut eggplant in half and score to form a checkerboard pattern. Dress with oil, salt and pepper and bake in a 325° F oven for half an hour.
When soft, remove from oven and set aside to cool. Use a spoon to remove pulp and chop with a knife, adding a pinch of salt, oil, the cocoa beans and chopped mint.

Top Rated Recipes

fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!