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.
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:
YAY!!! Redemption in the kitchen, there is no better thing!!!
Yeah! Redemption is a good thing. I am so glad it turned out great.
I'm all for redemption :-). Tis looks divine and sounds wonderful. Have a great day. Blessings...Mary
There's nothing like redemption, especially when it's in the kitchen. You and Peter have a wonderful Merry Christmas!
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