Pork belly is a Hidden Kitchen favorite. It’s a great choice for dinner parties because most of the work can be done in advance and the slabs of belly can be cut to any size. We normally serve our belly with pickled or acidic things to cut through some of the fat. Our favorite paired ingredients are the pickled garden chilies pictured above (with raw baby leeks), capers, artichoke hearts, olives or tart cherries. Like bacon though, pork belly goes well with pretty much anything.
Posts Tagged ‘Pork’
For as much as I love the cuisine and the culture, I have only been to Mexico once. It was my sophomore year of college and a friend’s parents were invited to stay in a suite at the newly built Aqua for it’s opening week. When the Mexican tourism board offered them a second suite for the week, we eagerly agreed to join in as guinea pigs.
On our first night in Mexico we took part in a ribbon cutting ceremony for the hotel’s signature restaurant, MB, opened by Miami chef Michelle Bernstein. Just after the ribbons fell, we were handed bright blue and yellow cocktails and encouraged to float in the pool, lounge on the outdoor beds and nibble on chef Bernsteins’ bite-sized canapes that were being passed pool side. Sipping spicy green gazpacho, eating grilled stuffed chili peppers and watching the pool water cascade into the seemingly never ending horizon of the Caribbean Sea, it was hard to imagine wanting to be anywhere else.