Monday, January 7, 2013

Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens


This was an outstanding dish that we prepared in honor of the New Year, with collard greens and bacon as two of the traditional items that are enjoyed in hopes of achieving good fortune and health in the coming year.  

The pork belly was cured with barbecue spices before cooking sous vide.  It was then chilled, portioned and scored for service.  





No comments:

Post a Comment

Note: Only a member of this blog may post a comment.