Diavolina Recipe
PORK BELLY, MOZZARELLA, SMOKED PROVOLONE, RAPINI, MUSHROOM, TOMATO, CHILI OIL, GARLIC
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and pepper. Place it in a roasting pan and roast for about 2 to 2.5 hours until tender. Once done, let it cool and then slice into bite-sized pieces.
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of chili oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook until they are golden brown, about 5 minutes. Then add the rapini and cook until wilted, about 3-4 minutes.
Combine Ingredients
In a large mixing bowl, combine the diced tomatoes, sautéed vegetables, and sliced pork belly. Mix gently to incorporate all the flavors.
Assemble the Dish
In a baking dish, layer half of the pork belly mixture. Top with mozzarella and smoked provolone cheeses. Add the remaining pork belly mixture on top and sprinkle with extra cheese if desired.
Bake and Finish
Drizzle with the remaining 1 tablespoon of chili oil. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. Serve hot.