For the Italian pork belly

1. Preheat the oven to 375°F.
2. In a large bowl, toss the pork belly, stock, herbs and spices together.
3. Add this to a 2-inch / full metal hotel pan.
4. Roast in the oven for 10-15 minutes or until meat reaches 165°F.
5. Mix well, and rapidly chill the pork. Hold refrigerated and covered for service.

For the Broccoli rabe

1. If a large rondeau is not available, work in batches with ¼ of each ingredient in each batch.
2. Add the olive oil to a large sauté pan over high heat.
3. When the oil is hot, add the garlic and swirl constantly until it starts to brown.
4. When the garlic starts to brown add the fennel, red peppers and onion. Season with salt and pepper and sauté these ingredients until they begin to soften.
5. Add the red chili flakes and continue to sauté the ingredients for a few seconds.
6. Add the broccoli rabe, salt and pepper and toss over high heat until well blended with the other ingredients.
7. Add the chicken stock and let it simmer in the pan for 30 seconds.
8. Spread onto a parchment-lined sheet pan to rapidly chill the sauteed broccoli rabe. Hold refrigerated and covered for service.