Guide by Jenn de la Vega, @Randwiches
The pork belly in your Fall share is from Stryker Farm in Pennsylvania. This beautiful piece of meat is at the beginnings of bacon. If you want, you can find some pink curing salt and start a batch! I recommend this recipe from Michael Ruhlman.
How to store pork belly:
How to cook pork belly:
Belly is known for its iconic strip of fat. If you use too much heat, the fat can get trapped inside, leaving it super squishy and chewy. The secret to succulent meat and crispy fat is to render it slowly. You can accomplish that with consistent low heat and let it drip off.
Here's how to braise pork belly:
How to serve pork belly:
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