Tuesday, December 21, 2010

Redemption! Pork belly redux.



A bit of patience and sensible effort has turned my sow’s ear into the proverbial silk purse. As I mentioned yesterday, by removing the shoe leather skin from the pork belly and simmering it in it’s own broth for nearly 3 hours, it transformed itself, about which Peter said, “So this is why pork belly is such a big deal”.

The photo doesn’t make it crystal clear what is pork and what is the vegetation part of the cassoulet. If you think of a clock, the long piece pointing to number 2 is pork, as is the smaller chunk at 10 o’clock. Fatty, yes. Succulent, yes. Expensive, no (just under 6 bucks for what will be 3 total dinners).

I nearly broke my arm patting myself on the back. Will I do pork belly again? Maybe, just maybe.

4 comments:

Jenn said...

YAY!!! Redemption in the kitchen, there is no better thing!!!

Pam said...

Yeah! Redemption is a good thing. I am so glad it turned out great.

Mary said...

I'm all for redemption :-). Tis looks divine and sounds wonderful. Have a great day. Blessings...Mary

Pam said...

There's nothing like redemption, especially when it's in the kitchen. You and Peter have a wonderful Merry Christmas!

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