Wednesday, January 30, 2008
Pork Belly Goodness
Pork belly-fresh bacon-whatever you want to call it, is probably one of the most decadent cuts of meat there is. Layers of tender meat and unctuous fat, stacked on top one another and when braised very slowly, for hours, these layers seem to join in one happy unison.
But the rich decadence of the belly was not enough for us, so we decided to wrap it in a sheet of fresh pasta with a little swiss chard, sauce it with a smokey bacon & parmesan cream and top it all with an egg yolk, which we basted with the hot cream until almost "over easy".
Pork belly "Carbonara" -it might stop your heart, but you will have a smile on your face when it does.