Shhhh…It’s a Secreto

Way back in 2013 on one of our Spain vacations I was lucky enough to discover something on a menu mysteriously called “secreto.” With a mix of Spanish, English, and hand gestures our server told us it was a special pork cut hidden behind the belly. Hence its name. It is not a very common…

Braised Pork Belly with a Blood Orange Ginger Glaze

Just a quick post this week as real life is intruding a bit and I am running hither, thither, and yon. Anyway, I know you were left wondering ‘what did he do with the other half of the pork belly from last week’s post.’ Well, wonder no more. I fancied up a simple braise with…

Braised Pork Belly with Apple and Fennel

One thing I really like about cooking pork dishes is that pork does fantastically well absorbing the flavors you surround it with. Yet another reason why the pig is such a magical animal. Think about it, from sausages to bacon to tenderloin and chops, a lot of the flavor comes from the herbs and spices…

First Attempt at Making Bacon – Part 1

For the longest time I’ve been wanting to try my hand at curing meat and making sausages.  I’ve been following a couple of charcuterie bloggers and have been fascinated by what they’re turning out.  Since I spend less time in the kitchen during the summer I figured now would be a good time to cross…