pork belly

Shhhh…It’s a Secreto

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 cut we see here in the US, making it even more mysterious. Even after all these years I think I’ve only seen it once on a menu here in Chicago, a city practically built out of pork. So what is it and where can you get it? I am glad you asked. (more…)

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Braised Pork Belly with a Blood Orange Ginger Glaze

blood orange ginger glazed pork bellyJust 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 a delicious blood orange and ginger glaze. (more…)

Braised Pork Belly with Apple and Fennel

Braised pork belly with apple and fennelOne 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 used in the preparation and cooking. Pork is a wonderful blank canvas for any cook and pork belly is very good choice because it has layers of delicious fat to keep it moist. Reasons enough for me to make braising a perfect technique for preparing pork belly. Especially as we head into cooler Fall weather. (more…)

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 the cooking Rubicon and start.  Gotta begin somewhere and so I thought I’d start with something which seems fairly straightforward and simple: bacon. (more…)