One Fat Belly

First the belly is cured for 24 hours, then we confit it, then we press it over night, then we smoke it for 2 hours. On the pick up it is seared fat side down until crispy, then it is glazed with chili caramel under the salimander to create bark. It is served with black lentils, bananas, puffed pig ears, mizuna, and chili caramel. Enjoy.

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