Pan seared pork belly
Pork second courses
This year (or I guess it's really last year) for New Year's Eve (which is also Sconeman's birthday), we decided to try cooking pork belly. I got a beautiful piece from John Boy's Farm, a NY farmer who raises Berkshire pigs up in the Catskills, and is a fellow vendor at the Pound Ridge Farmers Market. Not really knowing where to start, I queried all my professional foodie contacts, including John Boy, his brother Bob the Chef, and Michael Ruhlman, who kindly answered all my emails. Well, after rubbing it, braising it, chilling it and searing it, we had one of the most memorable pork belly dinners ever. And the scallops wrapped in bacon were real good too.
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