Wednesday, June 15, 2011
apparently, this dish is all the rage at the moment. making it in the tight confines of our ridiculous apartment kitchen made it a little harder to knock out than usual, i suppose, but i'm still not following why it's considered such a daunting task.
i brined the pork belly, cooked it slow & low, & then, let it sit in the refrigerator weighted down over-night. the next day, i wrapped the pork loin in the pork belly &, once again, cooked it low & slow. when done, the pork got to spend another night in the fridge, this time unweighted. this made it easy to slice into perfect serving pieces that i crisped in a skillet. i guess that's a lot of time consumed(though most of it didn't require me to be engaged at all)but the end result is worth it.
this was ann's dinner just prior to the chaos that opened up to swallow us both alive. there were other variations on this theme & then there were the porchetta sandwiches which she took on the plane back to north carolina. so a little work went a long long way, both literally & figuratively.