Crispy Pork Belly with Peperonata and Creamed Summer Corn

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, June 21st, 2025

Carefully curated by our talented chefs, this flavorful recipe is a perfect companion to Davis Estates Oakville Cabernet.

Ingredients

Serves 4

Crispy Pork Belly

½ cup kosher salt
½ cup sugar
¼ cup fennel seeds, toasted
3 pounds pork belly, skin removed, and fat scored in a crosshatch patter
4 quarts pork lard
canola oil for frying

Creamed Summer Corn

½ cup milk
salt to taste
2 tablespoons butter
¼ cup yellow onion, diced
1 cup sweet yellow corn kernels
1 small garlic clove, chopped
½ cup crème fraiche

Peperonata

⅓ cup extra virgin olive oil
2 bell peppers, seeded and sliced
2 bunches scallions, cut into ½ inch lengths
1 pound tomatoes, cubed
½ cup cherry tomatoes, halved
½ cup Castelvetrano olives, sliced
½ tablespoon chopped oregano
½ tablespoon thyme
Salt and pepper to taste

Method

Crispy Pork Belly

Cure the Pork Belly (Overnight):
- In a small bowl, combine kosher salt, sugar, and toasted fennel seeds.
- Rub mixture thoroughly into the pork belly.
- Cover and refrigerate overnight.
Cook the Pork Belly (Next Day):
- Preheat oven to 350°F (with convection fan on).
- In a Dutch oven, heat lard to 210°F.
- Rinse off the salt cure from the pork belly and pat dry.
- Place pork belly in the Dutch oven, cover, and transfer to the oven.
- Roast for 2 to 3 hours, checking after 2 hours for tenderness.
Press the Pork Belly
- Remove pork belly from the lard and place in a roasting pan.
- Place a smaller pan or dish on top of the pork belly, then weight it with a brick, large can, or cast-iron skillet.
- Let cool to room temperature, then refrigerate for at least 12 hours.
- Once pressed and chilled, slice pork belly into desired portions.

Creamed Corn

• Add the butter to a medium pan and melt over medium heat.
• Add the onion, corn, and garlic. Sauté for 5 minutes.
• Add crème fraiche and milk, cook for an additional 5 minutes.
• Transfer half the mixture to a blender and puree.
• Fold the puree back into the pan with the remaining corn and season with salt.
• Keep warm until the plating.

Peperonata

Heat olive oil in a pan over medium heat.
Add bell peppers and garlic. Season with salt and pepper. Sauté for 5–7 minutes.
Add tomato chunks and cook for another 5 minutes until softened.
Stir in cherry tomatoes, scallions, olives, vinegar, and herbs, cook for another 5 minutes. Taste and adjust seasoning as needed. Keep warm until plating.

Paired with our structured Oakville Cabernet Sauvignon, this crispy pork belly dish finds harmony in contrast! The wine’s boldness stands up to the dish’s richness, creating a balanced, full-bodied experience from start to finish.