Preheat the oven to 300°F (150°C). Score the skin of the pork belly and rub salt and black pepper all over. Heat olive oil in a skillet over medium-high heat. Sear the pork belly skin-side down until golden brown, about 5 minutes. Turn and sear the other side for 3 minutes.

Roast the Pork Belly

Transfer the pork belly to a roasting pan and roast in the oven for 2-2.5 hours, until tender. Let it rest for 15 minutes before slicing.

Fondant Potatoes

Prepare the Potatoes

Peel and cut the potatoes into cylindrical shapes. In a large skillet, melt butter over medium heat. Place the potatoes in the skillet and brown on all sides.

Cook the Potatoes

Add chicken stock and thyme to the skillet, cover, and cook for about 20-25 minutes until tender and golden.

Calvados Demi

Make the Demi

In a saucepan, combine shallots and calvados. Simmer until reduced by half. Add beef stock and reduce until thickened. Whisk in butter before serving.

Confit Tomatoes

Prepare the Tomatoes

Preheat the oven to 250°F (120°C). Place cherry tomatoes, garlic, and basil in a baking dish. Drizzle with olive oil and sprinkle with salt.

Cook the Tomatoes

Bake for 2-3 hours until tomatoes are soft and flavorful.

Crispy Leeks

Prepare and Fry Leeks

Slice leeks thinly and rinse to remove any dirt. Dredge in flour. Heat oil in a deep pan and fry the leeks until golden and crispy. Drain on paper towels.

Chimichurri

Make the Chimichurri

In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. Blend until finely chopped and well mixed.

Seasonal Vegetables

Roast the Vegetables

Toss seasonal vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, until tender.