Friday, February 19, 2010
Better Than Chicharon
Be still my beating heart! What could be better than thinly sliced pork belly, cooked until blistery and crunchy?
My mom gave me this recipe during her recent visit but my youngest sister has sworn me to secrecy so unfortunately I cannot, in good conscience, divulge the secret to this divine concoction. I can say though that it's boiled, dried then fried. The drying step is my own twist to the recipe.
I will live vicariously through this post, because I've decided that, for the sake of my lipid profile, I will only make this dish once a year.