Cut vegetables into pieces and sauté in an oven dish. When wilted add suckling pig belly with rind facing up, after previously salting and peppering the meat side. Seal in a 400° F oven for about ten minutes. Drizzle with wine and evaporate off liquid. Cover belly up to rind with consommé and add herbs. Lay a sheet of oven paper on pork belly and cover oven dish with a sheet of kitchen foil.

Lower oven to 250° F and cook for three hours. Very delicately remove pork belly from pan and set aside to cool with rind facing down. Place a weight on top to flatten rind as much as possible. When cool, cut belly into 1½” slices and cook in a non-stick pan with a drizzle of oil (IMPORTANT: cover because rind tends to spit). When golden and crispy, turn slices over and brown on other side too, adding a pinch of salt. Filter cooking juices left in pan, adding ½ cup of pistachio granules and reducing very gently until thick. When ready, keep in a warm place.

To prepare eggplant caviar, cut eggplant in half and score to form a checkerboard pattern. Dress with oil, salt and pepper and bake in a 325° F oven for half an hour.

When soft, remove from oven and set aside to cool. Use a spoon to remove pulp and chop with a knife, adding a pinch of salt, oil, the cocoa beans and chopped mint.