It’s a great day. My wireless is working again! So, here’s a little recap of the pork belly process in pictures…
The brine ingredients sans water…
The lard…
The pork belly in the lard…
Then it went into a 200 degree oven for hours and hours. Cooled. Went into the fridge for days. Finally, I pull it out of the lard. Cut off the less thick end and cut it into some hunks…
Into a frying pan they go. I brown the fatty side. Then I stick the skillet into a 350 degree oven and leave the pork to cook a bit too long. No need to panic, I’ve still got a big hunk left in the fridge submerged in lard.
It may be a bit overdone on the outside. But, the inside is still tender and moist. The flavor is fabulous. All Hubbard said was, “yum” and promptly inhaled three pieces.
Would I do it again? Yes. For a dinner party it would be lovely to serve. I think Kevin’s idea of serving it for a brunch dish is fantastic. In fact, I may cook the other half today. I can see a few hunks with a nice salad. We went to the White Rock Farmer’s Market at Green Spot yesterday and purchased some fresh, homegrown Romaine lettuce, tomatoes and homemade Ranch dressing. Add a little pork and I may well cry.
Coming up soon… AN EASY THOMAS KELLER RECIPE FROM AD HOC!!!!!
Eating In Dallas 