C’mon! It’s Pork Belly! Fatty and delicious, the belly is the King of pork for me. Surprisingly simple to prepare! Dry rubbed or marinated then slowly cooked until the meat is tender and the fat will melt in your mouth. Chilled then seared and warmed through… Good Stuff!!!
I marinated The Dorset Inn’s Belly with Garlic, Rosemary, Chipotle and Cinnamon. Then braised it in Butter for 4 hours! Chilled then seared and served with a White Bean Scallion Puree, Balsamic Reduction and Grilled Sourdough Crostini.
Pork Belly week at The Dorset Inn and Barrows house this week!