Sometimes Olive Oil Just Won’t Do….

Sunday, September 28, 2014

We thought we’d tried just about every product the wonderful PorcSalt charcuterie had to offer, but last week at Headhouse Farmers’ Market chef Matthew Ridgway suggested the pork rillons - chunks of slow cooked pork belly that came packed in fat.  He suggested we render the fat for dressing, so we did just that, tossing it all with lettuce, thinly sliced apples and croutons browned in the pan after the pork had crisped a bit.



Posted by Donna on 09/28 at 04:23 PM

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