Ingredients:
2 lb. Wild Boar Bellies
1 large onion – medium dice
1 bulb fennel – medium dice
2 carrots – medium dice
2 stalks celery
2 cups brown chicken stock
2 cups veal stock
2 sprigs fresh sage
3 Yukon Gold potatoes or heirloom potatoes – sliced into ¼ inch rounds on the mandoline
1 tsp peanut oil

Technique:
• preheat oven to 375ºF
• heat a braising pan on the stovetop over medium heat, add peanut oil when hot
• liberally season boar belly with salt and pepper
• sear boar belly, skin side down, until golden brown
• turn heat to medium and flip
• sear meat side to golden
• remove belly – add onion and fennel, cook until soft
• add celery and carrot – cook until soft
• add sage, veal and chicken stock – bring to a simmer, stock should almost cover belly
• return belly and put in oven, uncovered
• cook for 2 hours, adding additional stock if necessary
• remove belly from pan and score fat – let rest
• strain braising liquid – reduce to nape and season
• heat sauté pan – add peanut oil when hot
• add potatoes ensuring a single layer in pan – crisp until golden – flip and repeat – season
• change oven setting to broil and crisp belly, fat side up to perfection
• cut belly into 3 oz square portions

Presentation:
• In a serving bowl, add 4 oz braising liquid
• layer slices of potato in broth
• place belly on top of potatoes
• finish with sea salt and fresh herbs

recipe, cooking and styling by Chris Tanghe