Loin and Fatty Pork With Black Cabbage

Chef: Paolo Lopriore
Country: Italia
City: 53100 Siena
Address: Strada di Certosa, 82
(+39) 0577288180

Paolo has infinite talent that materializes itself in minimalist constructions with lively contrasts provocatively expressed in astonishing balance. Pure, immaculate and on many occasions contrapuntal flavors, expressed with incredible sensitivity, with regard to both flavor and color, with dishes that are as exquisite as they are beautiful, and very personal. Compositions that are destined for an experienced gourmet clientele who are crazy about experimenting with new things. And it has everything – everything that can be offered by a privileged human being whose job it is to distil good taste, training, work capacity, modesty, daring, fantasy… and art. It must be repeated, in case there was any doubt: Paolo Lopriore is a GENIUS, a GENIUS who always, absolutely always, intends to give us new and unprecedented sensations.
To prove the previous statement, like the suckling pig – from Paolo Parisi, obviously! –, with its rose and tender meat and its gelatinous skin, deliciously served with black cabbage juice and leaves as unique accompaniment. Glorious simplicity.

The Recipe


1 Cinta Senese pork belly (400 g)
210 g blended black cabbage (Greenstar blender)
1 knob of butter
Salt and pepper
100 g dehydrated and pulverized black cabbage leaves
Slightly brown the pork belly on both sides.
Introduce into a vacuum bag, seal and cook for 6 hours at 70° C. Cool and keep in the fridge for 2 days.
In a big saucepan, heat the water until 30º C, immerse the pork belly and let cook for around 30 minutes.
Apart, heat the butter in a frying pan. Once brown, pour the black cabbage, strain and set aside in a hot place.
Cut the belly in 4 pieces, arrange in the centre of the plate, sprinkle with the black cabbage powder and finish with a stroke of the previously obtained sauce.