Believe it, bagnet is the one. Aaah, bagnet. This deep-fried crispy pork belly always hits the spot whether you eat it as is, cooked in kare-kare style, sinigang, pakbet, dinuguan, and more. It may be sinful, but it’s always worth it. Just make sure the skin is crispy down to your last bite. Update: Check […]
The last time (and only time) I’ve ever made cassoulet, it was a bit of a Noah’s Ark affair. There was duck, there was sausage, there was bacon. My cup, quite literally, was runneth over with meat and beans. Cassoulet is meant to be a hefty dish and, as a general rule, the bigger your […] The post Pork Belly and Smoked Sausage Cassoulet appeared first on The Amateur Gourmet.
At Cultivar and Our Fathers A Growing Cultivar Devra First’s latest review for The Boston Globe features Cultivar, from chef-owner Mary Dumont. With several separate visits since the restaurant’s opening in June, First finds that “surely,...Show More Summary
It's been a year since chef Jorgie Ramos opened Barley, an American Brasserie, bringing black truffle burrata cheese, smoked pork belly, and a daily mac 'n' cheese dish to Downtown Dadeland.
Toronto-based Ronald A. Chisholm, Ltd. has recalled approximately 12,169 pounds of skinless pork belly products that were not presented at the U.S. point of entry for inspection, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). Show More Summary
Flip Burger's New Menu Flip Burger unveiled its new menu created by Chef Christian Norton this week, showcasing several exciting new burgers and dishes including a Kobe Burger topped with an egg, Caprese Burger, Pork Belly Burger, Butterfish sandwich, Vietnamese Chicken Wings, and Pork Belly served with Brussels Sprouts Kimchi. Show More Summary
‘The Meat Show’ heads to Tuome in NYC for the ultimate porcine treat This week’s episode of The Meat Show takes host Nick Solares to Manhattan’s East Village to partake in the perfect bite of pork. At Tuome, a New American restaurant...Show More Summary
It’s all about the pork belly.
From excellent Filipino rice bowls to ice cream in an alley, here’s what’s happening in the L.A. food and drink world. Bowled over: Like the sound of garlic fried rice topped with bits of crisp pork belly, a fried egg and pickled chiles? Chef Margarita Manzke is making Filipino rice bowls and halo...
We have become a nation of Homer Simpsons, if an article from the Wall Street Journal is to be believed. Behold:A national craving for bacon is pushing U.S. pork-belly prices to record highs. [ more › ]
The Vegan, pork belly, spicy tuna and mysterious “secret burrito” will be on offer This weekend, fledgling pop-up Sushimo Burrito will make its triumphant return to Dallas, complete with Cheetos-crusted sushi burritos in tow. Sushimo Burrito had its first run at Tradewinds Social Club in Oak Cliff. Show More Summary
‘K-Town’ heads to a family favorite for perfect pork belly There are busy restaurants everywhere in Koreatown, and perhaps there’s no busier place than Kobawoo, a longtime classic eatery that specializes in one great dish: bossam. The...Show More Summary
Tatsuya Sekiguchi of Sushi Yasuda branches out, chefs on the move, and other restaurant news.
Behold the pork belly fries
Ormsby’s executive chef Nick Anderson has his own kind of spring cleaning -- giving some cold weather craves time off and ushering spring’s seasonal flavors onto the menu. Pork belly bites with General Tso’s sauce, green onion and cilantro...Show More Summary
"White people would just be like, 'What the fuck?'"
“K-Town” tries pork belly and fried chicken (in between karaoke songs) “Koreans have truly perfected the art of drinking food,” says host Matthew Kang in the opening moments of this late-night episode of K-Town. And of course, what better...Show More Summary
We’ve been down this road, the pork belly road, before. Actually, we’ve been down many roads. Many roads converged in these woods, is what I’m saying. Good roads. Listen. Shut up. We are going to make gooey braised pork belly tacos, and we are going to find our way there via dead reckoning. Strap in. Read more...
“This is finale food.”
Consider the delightful numbing effects of the málà pepper flavoring dishes of mapo tofu and dan dan noodles from China's Sichuan province. And what about the unctuous and succulent Dong Po Pork Belly flavored with wine, a common Hangzhou dish? Or the unique, garlic-strewn Wind Sand Chicken, common in the restaurant markets of Hong Kong. Show More Summary