Bourbon Glazed Pork Belly – the misunderstood cut
If you’ve never had pork belly or side meat, you are missing some of the best culinary delights. I was first introduced to this fantastic treat at Century House Tavern. Chef Daniel Porubiansky is a Master of this with his jack and coke pork belly over locally grown grits – pure heaven. And now, right here in Roswell Chef Mel Toledo of Foundation Social Eatery offers one of the best dishes I have ever had, a confit pork belly
So now it’s your turn to create with this flavorful cut. Think of it as the better, more intoxicating brother of bacon. Tangled Webb Farm will be sampling out their bourbon glazed morsels, so you can discover for yourself why this is tops on the menu!