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.

IMG_6184

 

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


    Page 1 of 1 pages

    Support a local farmer, crave the freshest produce, worry about what's in or on your food - whatever your reason for eating locally grown and produced food in the Philadelphia area, Farm to Philly is probably writing about it. We're focused on where to find it, how to grow it, and what to do with it!


    follow us in feedly

    Follow us on Twitter: @farmtwophilly


    Interested in becoming a contributor, or have an idea for an entry? Questions or comments? Email us!


    Join the Mailing List
    Every now and then, Farm to Philly hosts special events, challenges, and contests. Sign up to find out about it first!
    Name:
    Email:
    Subscribe Unsubscribe


    Please note: all content, graphics, and photographs are copyrighted.