Will Wonders Never Cease?
I did something new and different this month. I actually followed a recipe to the “T.” Crazy, right?
I was gifted a wonderful cookbook by friends Paul and Richard — Polpo, a self-described “Venetian cookbook (of sorts)” by Russell Norman. It is a thing of beauty, not just because of the recipes, but because the design of the book itself is stunning. It invites you in and lets you settle into the incredible cuisine within, accompanied by gorgeous photos by Jenny Zarin. Additional to the book’s beauty, it sits flat when open. I hope someday to visit the eponymous restaurant in Venice.
When we first received it, we went through page-by-page saying, “We should make this,” as we perused each recipe. Today, I am sharing one we made recently for Pork Belly, Radicchio & Hazelnuts, which we paired with a Corsican red wine from Clos Sulana (you can read more on the Provence WineZine). It is a simple recipe with outstanding flavor and textures. I put this under the category of “mental health food.” (Because no cardiologist would ever prescribe it!)
~ David
Pork Belly, Radicchio & Hazelnuts
To print this recipe, please click the small printer icon below.
Ingredients
- 200 grams (7 ounces) hazelnuts
- 1 onion, thickly sliced into rings
- 1 kilogram (2.2 pounds) pork belly
- flaky sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 large head of radicchio
- 1 tablespoon red wine vinegar
Instructions
- Preheat the oven to 180°C/350°F and roast the hazelnuts on a baking sheet for 5 minutes, taking care they do not burn. Leave to cool, then roughly chop.
- Turn the oven up to 240°C/450°F. Put the sliced onion into a roasting tin (I used a 9-inch cake pan) and place the pork belly on top, skin side up. While the oven comes up to temperature, score the skin of the pork with a very sharp knife or a razor blade.
- Rub salt into the skin and smear with a little oil. Place the pork in the preheated oven for 10-15 minutes, until browned.
- Turn the oven down to 160°C/325°F and continue to cook for about 1 hour or until tender. During the cooking time add a little water if the pork and onions start sticking or burning. Remove the pork belly when cooked and allow to rest and cool slightly. Collect all juices and the onions from the pan and pass through a fine sieve pressing on the onion rings to release their juices.
- Core the radicchio and remove all the leaves, tearing large ones in half. Place in a large mixing bowl. Use the strained warm pork juices to dress the radicchio salad with the toasted and chopped hazelnuts.
- Slice the pork belly and place in the bowl with the radicchio and hazelnuts. Splash over the red wine vinegar and add a pinch of salt and pepper. Scrunch the salad together with your hands so that the dressing mixes through and the radicchio warms and wilts.
- Serves 4-6.
© 2025 Copyright Cocoa & Lavender
Provençal Pairings: Wine with Food Never Have I Ever - Provence WineZine
April 5, 2025 at 3:36 am[…] is Pork Belly, Radicchio & Hazelnuts from Polpo by Russell Norman. You can find the recipe on Cocoa & Lavender. I could tell just from looking at the recipe that the dish would be fantastic, so I went out […]
Mimi Rippee
April 5, 2025 at 6:05 amI was gifted the book Polpo as well! It’s a gorgeous book. Somehow I missed seeing this recipe?!! It sounds so good, and it looks like a still life painting.
Cocoa & Lavender
April 5, 2025 at 8:32 amDon’t you just love the cookbook, Mimi? I love the actual design, and every recipe has been a winner,
Mad Dog
April 5, 2025 at 6:22 amThat looks delicious – simple and elegant. Pork’s not that bad for you, especially if the pig has been living on acorns or peanuts – the fat will be high in oleic acid, which is the main constituent (70%) of olive oil!
Cocoa & Lavender
April 5, 2025 at 8:33 amThst is great to know about the oleic acid, Mad Dog. It makes a huge difference where you get your pork, doesn’t it? Looking forward to the world’s best pork in Spain!
Mad Dog
April 5, 2025 at 12:41 pmI believe that Extremadura is the Iberian back pig, de bellota (acorn fed), capital of Spain. As I’m sure you know, the Spanish eat huge quantities of pork and ham, with lard being used as a cooking fat in the pork regions. Spain is due to become the country with the longest living people (Japan is expected to drop to number two) in 2026. People in the Camargue (France) similarly live a very long time and cook with duck fat, which is also very high in oleic acid.
There’s no guarantee, but good quality olive oil or animal fats, with fresh vegetables, fruits, nuts, meat and fish are what the Mediterranean diet is all about.
Cocoa & Lavender
April 6, 2025 at 7:13 amI use a lot of duck fat, as well. Unless you render your own lard, it is hard to find good quality lard that isn’t over-processed. I need to ask my rancher today. I am looking forward to sampling the different types of pork in Spain. I didn’t realize that the Extremadura was the epicenter. I won’t be getting there but can look for the pork in the markets.
Carolyne
April 5, 2025 at 6:31 amThat combination looks like art on a plate. I can’t wait to see what other recipes you cook from Polpo.
Cocoa & Lavender
April 5, 2025 at 8:34 amWell, I always like to think of my meals as art on a plate, so this works for me, Carolyne! I think I’ll be making a lot of recipes from within.
Susan Manfull
April 5, 2025 at 7:06 amBeautiful photos! I imagine that the wine pairing you suggest is a perfect one! I will begin looking for pork belly, something I don’t think we’ve ever welcomed to our kitchen!
Cocoa & Lavender
April 5, 2025 at 8:36 amWell, of course you have had pork belly in your kitchen — just different forms: prosciutto, bacon, etc. With all the good butchers you have there, you should have no problem finding a nice piece! And Asian grocers are often a good source!
Barb
April 5, 2025 at 7:22 amWhat a beautiful, inviting salad that is perfect for cold spring days like we are currently experiencing. It is hard to believe you followed a recipe without tweaking anything! I find recipes that a cardiologist wouldn’t prescribe to be the very best ones! The wine you paired with it sounds like a perfect match.
Cocoa & Lavender
April 5, 2025 at 8:37 amI am with you 100%, Barb — if a recipe is cardiologist recommended, I probably wouldn’t want it! Glad you like the recipe — and it is perfect for these still-cold evenings!
Pauline McNee
April 5, 2025 at 2:32 pmWow David, I could really taste the flavours as I read your recipe. What a different approach too, to use the juices from the onions and pork as the dressing. Radicchio is just wonderful for flavour and definitely presentation isn’t it? Your photos are beautifully styled too David. I would love to see this book. Well done!
Cocoa & Lavender
April 6, 2025 at 7:05 amThank you so much, Pauline. The simple presentation rally accentuates the beauty of the radicchio. And the dressing was so silky — I was glad to hear MadDog say it was actually pretty healthy!
Eha Carr
April 5, 2025 at 2:46 pmWhat a different and simple and brilliant recipe innovatively served as usual. Have never cooked or eaten anything quite like it and, as usual, love how it is plated! I don’t quite agree about the ‘cardiologist’ bit – pork from pigs raised in the modern manner is much healthier than beef and here it is cooked in a very heart-friendly manner, so 🙂 ? Enjoy – shall repost if able!
Cocoa & Lavender
April 6, 2025 at 7:06 amOh, I agree that high quality pork is actually quite healthy, but I doubt even then that a cardiologist would recommend this. 🙂
angiesrecipes
April 5, 2025 at 8:15 pmPork belly is a huge favourite. It’s probably the best part of the pig. I actually just had some porchetta for breakfast :-)) Yours looks so juicy and succulent and I like the idea of pairing with hazelnuts and radicchio.
Cocoa & Lavender
April 6, 2025 at 7:07 amTogether, everything works perfectly — but the real surprise is that bit of red wine vinegar that really puss everything together. I love pork belly, too!
FEL!X
April 5, 2025 at 10:05 pmWhat a nice combination!
Pork belly is very traditional in Thailand, it is prepared in several ways, mostly first boiled then baked or deep fried. It ends with a popped-up crispy rind and every chef has his own «secret»: to score the skin or to punch it with a pin.
A very successful method I do with the Airfryer. It takes a bit more time, but I don’t have to sit and wait next to the appliance!!!
https://felix.kitchen/2022/01/23/schweinebauch-speck-knusprig-thai-airfry-heissluftfritteuse/
Cocoa & Lavender
April 6, 2025 at 7:08 amThanks, Felix. I have a variety of cooking methods for pork belly, some giving a crisp skin while others not so much. I don’t have an air fryer and probably won’t be getting one, but I am fascinated by its abilities.
sherry
April 6, 2025 at 12:57 amWe don’t eat pork but your plating looks wonderful 🙂 I do love a cookbook that sits flat. Why don’t they all do that? :=)
cheers
sherry
Cocoa & Lavender
April 6, 2025 at 7:09 amThanks, Sherry. I agree about cookbooks. They should all lie flat… but I also dislike spiral bound books… so this one is perfect for me.
Ben | Havocinthekitchen
April 6, 2025 at 8:13 amPork belly, radicchio, and hazelnuts are not the combination that comes to your mind right away. But it sounds like a lovely and elegant pairing offering you a variety of textures and flavours. Nice!
Cocoa & Lavender
April 6, 2025 at 10:07 amThanks, Ben — it is a wonderful dish and so simple, I think you would enjoy it!
Frank | Memorie di Angelina
April 6, 2025 at 8:57 amI’ll have to check out that cookbook, David. I have a special affection for Venetian cuisine and this dish is a great example why. What a marvelous combination of flavors.
Cocoa & Lavender
April 6, 2025 at 10:06 amI love that the cookbook states “a Venetian cookbook of sorts” — especially since the restaurant was in London. Still the recipes are solid and follow authentic Italian practices. I think you’d like it.
Ronit
April 6, 2025 at 1:29 pmThis is such a great combination of ingredients, both in flavors and colors. I can definitely see why you’ve followed the recipe without any changes. 🙂