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1
Preheat the oven to 400.
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2
Place the pork belly fat side up in a shallow baking dish.
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3
Season the pork all over with salt, pepper, the smoked paprika and the herbes de Provence.
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4
Roast for 1 hour.
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5
Reduce the oven temperature to 200 and bake for 3 hours longer, rotating the dish a few times, until the pork is very tender and richly browned.
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6
Remove the pork from the oven and let stand for 15 minutes.
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7
Meanwhile, in a large saucepan, toast the peppercorns, mustard seeds, fennel seeds and coriander seeds over moderately high heat until fragrant, about 30 seconds.
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8
Transfer the seeds to a spice grinder and let cool completely.
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9
Grind the seeds very coarsely.
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10
Return the ground spices to the saucepan.
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11
Add the water, vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar.
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12
Spread the fennel slices in a large, shallow, heatproof dish in an even layer.
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13
Pour the pickling liquid over the fennel and let cool to room temperature.
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14
Cover and refrigerate for at least 2 hours.
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15
In a colander, toss the eggplant with 1/2 teaspoon of salt.
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16
Set a small plate on the eggplant and let stand for 1 hour to release the bitter juices.
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17
Pat the eggplant dry.
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18
In a large skillet, heat 3 tablespoons of the olive oil.
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19
Add the eggplant and cook over moderately high heat, stirring occasionally, until browned and tender, about 4 minutes.
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20
Add the shallot and chile and cook, stirring, until softened, about 2 minutes.
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21
Season with salt and pepper and stir in the mint and parsley leaves.
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22
In a small bowl, toss the chopped mint and parsley with the remaining 2 teaspoons of olive oil and season with salt.
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23
Spoon the eggplant onto plates.
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24
Using a serrated knife, cut the pork belly into 1/4-inch-thick slices; set the slices next to the eggplant.
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25
Using a slotted spoon, transfer the pickled fennel to the plates.
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26
Garnish with the chopped herbs and serve.
