1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Grilled Pork Belly with Charred “Ratatouille” Vegetables and Salsa Verde

BT Calgary | posted Friday, Aug 1st, 2014


Grilled pork belly


  • 1 lb pork belly
  • Rub:
  • 1/2 cup salt
  • 1/4 cup brown sugar
  • 2 bay leaf
  • 20 coriander seeds
  • 1 large cinnamon stick or bark



  1. Cover belly evenly with the mixture and place stick/bark on top; cover with plastic wrap.
  2. Allow to cure in the fridge overnight or up to 4 days (for more intensity).
  3. Rinse belly when curing is finished, place in braising pan with 2L water, 1 chopped onion, 10 peppercorns and parsley stems for 2.5-3 hours at 300 F.
  4. Allow to cool to room temperature before putting back in fridge for 6-8 hours.




  • 1 cup each of cherry tomato, zucchini, eggplant, red pepper
  • 1/2 cup red onion
  • 5 basil leaves
  • 1/4 cup olive oil
  • salt to taste



  1. Slice zucchini, eggplant and onions 1/2 inch thick length- or width-wise and place in a bowl with your tomatoes and pepper.
  2. Season well and add a touch of olive oil.
  3. This will help with the roasting process and prevent the vegetables from charring too much.
  4. Place all of the vegetables on the grill and roast for roughly two minutes per side or just until you achieve rich grill marks. (Each grill holds different amounts of heat so you must watch and check carefully!)
  5. You may cut your vegetables down, or present them in long whole manner, rustically, on a large presentation plate.
  6. It is a rustic dish so drizzle salsa verde on top or underneath to your liking.

Salsa Verde:


  • 10 sprigs tarragon
  • 20 sprigs parsley
  • 5 sprigs mint
  • 2 garlic cloves
  • 1 shallot
  • 4 small gherkins
  • 1 tbsp capers
  • 2 tbsp sherry vinegar
  • extra virgin olive oil
  • salt to taste



  1. Add everything except oil to blender on high speed. Slowly add the oil to emulsify until smooth and thick.

Courtesy Executive Chef Dilan Draper, Avec Bistro


Tags: , ,