Do you have 3 days to spare?

And fancy a killer piece of pork belly? Courtesy @tuomenyc.

The end result:

Separating the skin from the meat

And a couple more close ups of the result of this mixture of techniques (think Peking Duck, spare ribs and pulled pork)

In that case, here’s your guide. “Every bite is the perfect part of the pig” via Chef-owner Thomas Chen.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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