Sam and I decide that no one can come into the kitchen when we take the stuffed pork belly out of the pan. For one thing, we’re afraid we may drop it.
Let’s state right here and now the obvious, that is one beautiful thing, a perfect impressive dish because it looks like it’s complicated. Yet, as the first installment of this adventure showed, it isn’t. Just mixing two stuffings and then rolling the belly tightly over them, tie with string, let it rest overnight, cook for three hours at 350 degrees, and this is what you’ll have. A vegetarian, cardiologist nightmare but heaven to the rest of us.
The cutting was really the most contentious part. Technical difficulties (i.e. thumb over lense) will disappear as soon as you start the video.
And now, to the serving. . . .
Pork belly pairs well with roasted vegetables and a sweet, slight spicy apricot chutney from Madhur Jaffrey. And, of course, several bottles of a full-bodied red wine.
That’s it, dear readers, another Thanksgiving dinner with my family. If you venture to make a pork belly of your own, you’ll have a ton of leftovers because it’s such a rich meal. This is true whether it’s a small gathering or a party crowd.
And now the holiday whirligig begins. May we keep each other sane and remembering the fellowship and delight of cooking something special for others!
And don’t forget to share!
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