appetizer at Lucky 32, and also had BBQ sauce and some peppers on it.
Overall good, but way too much fat for my taste. Pork belly is
probably about 50% fat which resulted in some serious drippage while
eating these.
Monday, March 1, 2010
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I love the duck confit sliders @ Printworks Bistro. Yummy! I had a corned beef sandwich @ Lucky's on Saturday and it was fantastic. It had homemade chow chow.
ReplyDeleteThanks for trying our new appetizer. The sauce you tasted was "pig&whistle," our version of the famous-in-Greensboro Boar and Castle sauce and the belly was topped with our housemade green tomato chowchow. The pork belly as we serve it is just housemade bacon that is not smoked and sliced extra thick. The pork comes from Bradds Family Farm in Climax, NC; and the rolls are made by Anna Mae Breads in Browns Summit. Local food, through and through.
ReplyDeleteI love the chow chow!!!!!!!!
ReplyDeletefrom the picture, it looks sooooo good. However, I'm not a huge fat fan, so I might skip trying it. Oh yea, and it being in NC is a factor as well :)
ReplyDeleteNot sure if that's a favorable factor or unfavorable, but we know how to grow pigs in NC.
ReplyDeleteBy far best pork is the one made the Caja China, or Chinese Box.
ReplyDelete"La Caja China" is a box designed to barbecue a whole pig, yet it will cook any other type of meat as well.
The pig (or other meat) is placed inside the box, the lid is attached, and charcoal is placed on top of the lid to roast the meat inside. The grease flows into a catch pan. It's simple, but very effective.
Using this method, you can roast a pig in less than 4 hours.
It's pretty big around the holidays.