Today in the Post: Peace, Love and the Bonita Michelada!

posted by DRUNK N SAILOR at 7:07 pm

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6/5/08

Tocino Ahomado

The belly is cured with epazote, canela, clavo, chile de arbol and salt. The wood chips are Cherry and we also sprinkled it with Mexican oregano.

posted by DRUNK N SAILOR at 3:32 pm

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5/12/08

Slow Roasted Berkshire Pork Belly

The belly was cured with cumin, chile de arbol, clove, star anise, salt and sugar. Afterwards it is roasted at 200F for 2 hours. It is cut into portion cuts and scored, broiled and then allowed to simmer in a Guajillo Mole.

The belly is served with black beans that are prepared with epazote, onion and garlic. The greens are Pea Shoots from Long Island.

posted by DRUNK N SAILOR at 4:47 pm

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