Newspaper article The Record (Bergen County, NJ)

The Day's Special: Pork Belly

Newspaper article The Record (Bergen County, NJ)

The Day's Special: Pork Belly

Article excerpt

Odds are you've enjoyed pork belly for breakfast and eaten some in a sandwich with lettuce and tomato, but never knew it. That's because bacon is pork belly that has been cured. But many food lovers would argue vociferously that salting, drying, smoking and then frying what may be the most delectable part of a pig is old- school. It's about time Americans eat the pig's fat -- and fatty -- tummy without all that processing. They certainly are at more and more restaurants, including the Dog & Cask in Rochelle Park.

Chef Isaac Guzman says he has no idea why pork belly suddenly has become so popular; he just knows that people like it ... a lot.

"You can fry it, roast it, bake it, any which way," he says. "But I like sauteing best."

At the Dog & Cask, Guzman cooks the meat sous-vide (vacuum- sealed in water), before sauteing it; he serves it with three sauces. …

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