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Prep Time:
Cooking Time: Servings: 12 |
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pork belly | 1 | 15 lb |
vin santo | 1/4 cup | |
rosemary | 1 pinch | |
sage | 1 pinch | |
thyme | 1 pinch | |
garlic clove | 1 | |
white onion | 1 | |
raisin | 1 cup | |
bread crumbs | 1 cup | |
mortadella | 1/2 lb | |
celery stalk | 6 | |
carrot | 6 | |
olive oil | 1/2 cup | |
fennel seeds | 1/4 cup | |
black pepper | 2 Tbsps |