Food fads are generally followed by a backlash: an opposite yet equally fashionable trend suddenly emerges to balance the former. An example: A friend of mine, who previously eschewed anything with an iota of fat, recently extolled the wonderful pork belly dish she enjoyed at a local restaurant.
I have to agree with my buddy, pork belly is wonderful. The best taco I’ve ever tasted, bar none, was a $3.00 pork belly taco enjoyed at Big Star in Chicago’s Wicker Park-Bucktown last month.
Pork belly is a particularly flavorful part of the meat and utilizes the same cut of pork that bacon is made from. I prefer the ease of braising the cut , which makes it very tender and moist. A slab of pork belly is 3/4’s fat. But enjoyed in moderation it’s as silky smooth and delicious as fois gras, well, almost.
These days everything pork, including the squeal, is quite fashionable. And the closer you can get to purchasing pork from humanely-raised, small farm hogs – the better.
Pork belly is the essence of porkiness flavor; if you don’t enjoy a juicy, well-marbled pork chop, it’s unlikely you’ll enjoy pork belly. I however, remove half of the fat after cooking it, and savor small amounts, in moderation.
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
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trips and favorite associated recipes. Browse my travel recipes...
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