This may be more pictures of raw pork than most people need to see, but it is the stuff of dreams for many others.
Pork Belly. A menu item found in probably 99% of New York restaurants, as ubiquitous there as tuna tartar is in Washington DC. Pork Belly, a.k.a. "fresh bacon", is rich and fatty. If you look up the word "
unctuous" in the dictionary, you will see a picture like the one above. Kevin got this handsome example in yesterday, and he is going to use it to make porchetta (por-kett-a); his goal looks something like
this. How can that be bad, eh?
Meanwhile, back to the pork cutlets, served on Wednesday night's prix-fixe. Along with the fresh pork belly that Kevin got in yesterday came this big pork loin, which, broken down by our in house butcher (a.k.a. Kevin), was the source for the center of the plate item - pork cutlets with capers and demi-glaze.
Bone the loin, saving the ribs for another time, and cut the chops into cutlets, which are pounded thin.
Dipped in flour and egg, served with spaetzle and red cabbage, and you have a dish that any diner would be pleased to dive into!
This may be more pictures of raw pork than most people need to see, but it is the stuff of dreams for many others. Pork Belly. A menu item found in probably 99% of New York restaurants, as ubiquitous there as tuna tartar is in Washington DC. Pork Belly, a.k.a. "fresh bacon", is rich and fatty. If you look up the word "unctuous" in the dictionary, you will see a picture like the one above. Kevin got this handsome example in yesterday, and he is going to use it to make porchetta (por-kett-a); his goal looks something like this. How can that be bad, eh?
Meanwhile, back to the pork cutlets, served on Wednesday night's prix-fixe. Along with the fresh pork belly that Kevin got in yesterday came this big pork loin, which, broken down by our in house butcher (a.k.a. Kevin), was the source for the center of the plate item - pork cutlets with capers and demi-glaze.
Bone the loin, saving the ribs for another time, and cut the chops into cutlets, which are pounded thin.
Dipped in flour and egg, served with spaetzle and red cabbage, and you have a dish that any diner would be pleased to dive into!
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