Skillet Pork Belly with Yam and Black Olives

Tender pork belly paired with black olives, rutabaga and tomatillo and yam, finished with sage and thyme and a hit of cayenne pepper. 1. Pat the pork belly dry and season with sea salt, cayenne pepper. 2. Heat peanut oil in a heavy pan and braise the pork belly until it develops a deep golden crust, about 19 minutes. 3. Add black olives, rutabaga and tomatillo to the pan and cook until just tender, stirring in sage and thyme for fragrance. 4. Cook the yam separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.