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.
Covid-fatigue. Election fatigue. Looky, looky––the country’s in free-fall! I’m sick of reading about it–the words I type, are embarrassed to add to the cacophony. To stay mentally well, we need to create our own distractions. Stop the noise, right? So pour me another glass of wine. You say the bottle’s empty? Open another while you’re up from the couch. Flash to tomorrow–searing hangover. Wasn’t … Full recipe post »
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
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