Things that make me happy, part 1: Pork Belly
Look what I picked up at the farmer’s market today:
So I’m kind of excited. I’ve never bought a pork belly for my very own before, but after reading over and over again what a great, succulent, flavorful cut of meat it is, I jumped at the chance to pick up 1 1/2 pounds of it from The Piggery.
Look at all that gorgeous fat. I swoon at the sight of it. I don’t think B has the same degree of love as I do for fatty (which equates in my mind to delicious, tender and flavorful) cuts of meat, but man, fat is just so good. The fat in the pork belly will render out and transform the layers of meat around it into something unctuous and utterly delicious.
Have any of you used pork belly before? If so, got any suggestions? Some thoughts mulling around in my head…carbonara, with some homemade fettuccine. Maybe Ruhlman’s simple cured and confited pork belly (because anything confited is delicious.) Sounds like braising is a good way to go. Spiced and slow roasted? I would love to try making my own bacon, but will not be doing that for lack of a smoker. Maybe one day.
Decisions, decisions! What would you do with a nice slab of pork belly?