Crispy Pork belly Tomato Eggplant Pasta - Chef Danielle Christy

Ingredients

• 1 lb pork belly
• 1 tbsp kosher salt
• 1 tsp fresh cracked pepper
• 1 tsp ground fennel seeds
• 3 tbsp olive oil
• 2 anchovies
• 3 clove garlic
• 1 red onion
• 2 cup diced eggplant
• 1 tsp red pepper flakes
• 32 ounce can whole tomatoes
• 1 parmesan rind
• 1/2 cup fresh herbs
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 box spaghetti