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Tips on Cooking Pork
Jan 14, 2016Last weekend, LON's Executive Chef Jeremy Pacheco and Chef de Cuisine Alejandro Martinez led a class on all things pork for our monthly Art of Cooking Series. Aside from learning where each portion of the pig is (see diagram to the right), each shared various cooking tips and recipes for the class, some of which we included below.Â Dishes that they madeÂ and taught the class included smoked and pulled pork butt, baby back ribs, italian sausage, cured and confit pork belly, roasted pork rack and coffee rub tenderloin. Couldn't make it to class? Join one of our upcoming classes (see the full schedule here) by calling 602.955.7878. Let's start with one of the most popular cuts, the pork belly. Start off by curing it. This is done with a rub (get that recipe here - it's the same one we use on our smoked salmon) consisting of sugar and salt as its base (this is what actually cures the meat) and any additional ingredients, which are just for flavor. From here you can go in a few different directions:
- Confit the pork belly (view that recipe here). Afterwards, rinse off the rub and then roast.
- Leave rub on if you want to caramelize it but be careful here and decrease the amount of salt used.
Any questions? Leave a comment below for the chefs and we hope to see you in an upcoming class.Share