It looks just so enticing. One big question: What were the two stuffings?
And a word of caution or maybe advice: Do you think perhaps you were trying to slice that gorgeous thing while it was still too warm? Might it have sliced more easily, and thinner slices, if you'd waited a bit longer to let it all settle? Or maybe you did that and it still fell apart. Nonetheless, it does look enticing and I bet it was an enormous hit!
Mom's sage and chorizo stuffings. We didn't mix them and because we cut only half we just tasted the sage. It rested for an hour but I think the big problem was we scored it with too much space in between. The fat was like hard candy so you couldn't get a clean cut. Next time, smaller spaced scoring that will give a path to slice. Or something like that?
Me neither! And leftovers is a conundrum we've been batting around because there's a lot! Tacos. Meat pies. Lardons--we each have at least a year supply of those. Stuffing will disappear on its own as always in like two days, although the chorizo could be a good pasta sauce base.
I’m HERE for the meat candy
Oh Lordy, yes!
Wow! This looks delicious! I love the video of you and Sam! Happy Thanksgiving!
It was a belly buster for sure! Miss you!
It looks just so enticing. One big question: What were the two stuffings?
And a word of caution or maybe advice: Do you think perhaps you were trying to slice that gorgeous thing while it was still too warm? Might it have sliced more easily, and thinner slices, if you'd waited a bit longer to let it all settle? Or maybe you did that and it still fell apart. Nonetheless, it does look enticing and I bet it was an enormous hit!
Mom's sage and chorizo stuffings. We didn't mix them and because we cut only half we just tasted the sage. It rested for an hour but I think the big problem was we scored it with too much space in between. The fat was like hard candy so you couldn't get a clean cut. Next time, smaller spaced scoring that will give a path to slice. Or something like that?
One urgent question: how do you handle leftovers? I don't think I've ever heard of porkbelly soup--or maybe that's just my ignorance talking. 🤨
Me neither! And leftovers is a conundrum we've been batting around because there's a lot! Tacos. Meat pies. Lardons--we each have at least a year supply of those. Stuffing will disappear on its own as always in like two days, although the chorizo could be a good pasta sauce base.
I found one! Take a look here https://lepetiteats.com/quickeasy-pork-belly-udon/ Bet Sam's pork belly is better than Trader Joe's! :)
Amazing! I just sent it to Sam. Knowing him you probably sent him on a whole new highway!
Love the little video with your son! I am quite impressed with the whole thing.
He's a trip, alright! We get the benefits of him going to culinary school on the GI bill. He quit because it was zapping his love of cooking.
Well it looked amazing and I bet tasted delicious. Loved the crackling crunchiness, and the stuffings.