Slow-Roasted Pork Belly With Eggplant And Pickled Fennel

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One 1-pound square piece of fresh pork belly, skin removed and top thick layer of fat scored

Salt and freshly ground pepper

2 teaspoons sweet pimentón de la Vera (smoked Spanish paprika)

1 tablespoon herbes de Provence

1/2 teaspoon each of black peppercorns, yellow mustard seeds, fennel seeds and coriander seeds

2 cups water

1 cup Champagne vinegar or white wine vinegar

1/2 cup sugar

2 tablespoons kosher salt

2 medium fennel bulbs (about 1 1/2 pounds)—cored, trimmed and thinly sliced on a mandoline

1 pound eggplant, cut into 1/2-inch dice

3 tablespoons plus 2 teaspoons extra-virgin olive oil

1 medium shallot, very thinly sliced

1 small red chile, very thinly sliced

1 tablespoon mixed small mint and flat-leaf parsley leaves, plus 2 tablespoons each of chopped mint and parsley

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