This is one of those times when you try something and you really, truly know you will never, ever go back to the way it was.
We cured our fresh pork belly last week with sugar, blackstrap molasses, salt and pepper, following this recipe, and just cooked some up this morning. Wow. It was so delicious. We were planning on smoking the slabs, but have decided against it because it is just too darn good. This stuff won't be for sale, friends... we are keeping it for special dinners (like tonight's V-Day homemade pizza-by-the-fire), lazy Sunday mornings, and maybe a lucky Supper Club or two.
Thursday, February 6, 2014
We'll offer some to our pork customers - save money by not having to buy butter, which goes for about $5 per pound for organic unsalted (and, believe me, doesn't cook up savory dishes as flavorfully).
Tuesday, February 4, 2014
But we spiced it up with some non-traditional tastes. Making room in our chest freezers for all of our delicious pork, we thawed out 40 chicken feet and one pig's tail. Think: "buffalo chicken feet" and "brined, braised, broiled tail."
It was a lot of work. Chicken feet: clean, clip off claws, boil for an hour, bake to dry out, deep fry and toss in buffalo chicken sauce. Tail: brine for 24 hours, braise for 3 hours, rest for 8 hours, broil for 30 minutes.
And it didn't taste all that great. But it was so worth the adventure (and the extra square foot of freezer space).