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How to Make Red-Cooked Pork Belly

Here it is finally! The long-awaited pork belly recipe from our fantastic weekend at Flying Pigs Farm. Sorry for the delay! I promise it’s worth the wait, though. Big hunks of pork belly glazed in a soy-based sauce using the Chinese technique of red-cooking. The resulting meat is both crispy and luxuriously soft with a delicious salty-sweet sauce.

It’s surprisingly easy, but impressive, making it a good dish to serve company. All the . . . → Read More: How to Make Red-Cooked Pork Belly

Feasting at Flying Pigs Farm

Now that we’ve introduced you to the Farm, please say hello so some absolutely delicious pork. Everything we’ve had from Flying Pigs Farm has been juicy, flavorful, and addictive, but we had really only eaten their sausage and bacon before. We used our trip to try a few new things – namely pork belly, blade roast, leaf lard, and tenderloin. The Surgeon General would not have approved of the amount of meat we ate that . . . → Read More: Feasting at Flying Pigs Farm