OK. I found the pork belly of my dreams. $5 at the farmer's market, massaged, locally grown pig. But I forgot to look at recipes until today. Today is really my only day until Saturday to cook. So I'm hoping to braise this puppy quickly to make tacos at Val's.
I seared the belly and then added (All portions are given in the reasonable amounts):
Salsa
Ketchup
Watermelon
Chile powder
salt
pepper
cayenne
red wine vinegar
canteloupe
orange juice
sugar
I'm still looking around the house for cumin. Eh. Cumin. Whatever.
If it doesn't braise long enough to make it delicious taco filling, I'll take it to Val's and leave it in her fridge. We'll add more salt and slice it and call it Utah pancetta or, even better, cold smoke it and make Utah bacon.
Updates soon.
DELICIOUS! Pigs have a hard time surviving around us when we get together... Poor little pigs. Which is why I would love our restaurant to be called Three Little Pigs...
ReplyDeletehe he he.
ReplyDeleteOK. My take is this. Too much salsa. Maybe broil first? The belly did not taste bacony or fatty. More like pork roast than anything else. Odd. Odd. Odd. I washed off the braising liquid and heated the leftovers up in a pan and over easied some eggs on top.
Even better.
Will try belly again soon. If I can find any in Flag....which is one of the reasons the 3 little pigs don't own a restaurant yet.