A day in a restaurant kitchen. Well a small part.

darkchef

1021

Finished braised pork belly.

Cooked for three hours. Fat and the sugar from the brine is nicely caramelized. Was nibbling on this before I left.

Almost done.

This still needs about another hour in the oven. We're looking for it to be soft like a pillow.

About to go into the oven for 3 hours.

Fat scored nicely and the fat/sugar is already beginning to caramelize.

Smoke break.

It was a gorgeous day on the beach. Took some time to enjoy the sun on my break. The water was like glass.

Searing the belly.

Look at it. It's like a meat blanket. It's so gorgeous it brings a tear to my eye.

Scottish salmon. Cold cured and tea smoked.

First thing I did today. This is a solid recipe. It's secret though. Sorry. But, I can walk you through how to use an oven as a smoker......wait, don't do that. You probably don't have an industrial hood system.

megasustheflyingmegan

My stomach just got a boner

11 years ago |

rawrrawrrawrrawr

GET THA BELLY IN MAH BELLY

It's delicious. I'll post a picture of the finished plate. As well as the rest of the menu. It's pretty awesome.

Yes please. ugh I've been doing nothing but eating for the past few days I SHOULDN'T BE HUNGRY

Do you hate yourself yet? No? Keep eating. And don't stop.

That's when I know the meal is done.

Forgot to mention, we brined the bellies for two days.

JustCallMeNippleCat

And I supposed you claim it was accidental?

Do I know you? Lol but yes.

Do I know you? Lol but yes, originally it was supposed to be one day. Went for two. Oops. Glad it did though.

Oh, you know exactly I am. Not that it matters, though. Good choice on opting for the second day. Mich better flavor that way.