"Jelly Belly", the next dish is pork belly confit. Pork belly, cooked low and slow in pork fat, then carefully chilled, pressed, cleaned, seasoned, and pan fried crispy. This is the most pork dish of all the pork dishes you have ever imagined, condense the porkiness of a thousand bacons into a cube of savory mouth coating crispy salty jelly, and you will have a cube the cubes of mouthpleasure found below. Pork Belly Confit.
This is the belly after it has been cooked the first time, pressed and cleaned. Next we peel back the skin the reveal the sweet sweet fat. Cut that into bites, and pan fry to perfection.
Below you see the final product, layers of belly meat, fat, and crispy salty perfection. This is bacon on steroids. This is why God's chosen people couldn't eat pork until the spirit of the Lord came down to Peter in a vision. This is Pork Belly Confit.
After such a savory and mouth coating it was prudent to cleanse the palette. After the "Jelly Belly" came a "Hana Medows" sorbet, Rangpur Lime Gin and Ruby Red Vodka with fresh grapefruit juice made this sweet and tart sorbet a perfect intermezzo, a wonderful sweet and tart mouth pause between pork another course of sweet sweet pork.
After the sorbet gave us a fresh start we hit the ground running with these legendary pork ribs. Black Berry Brandy Bar Be Que Baby Back Ribs. That's a whole lot of B. These sweet, tender, fall off the bone pork ribs are literally the best ribs anyone has ever had. For many years I have personally tried every known method of making ribs to only approach the goodness of these ribs. These are a work of art, these are a practice in perfection. These are ribs that pigs happily give their lives for.
We served the ribs with cornbread, cornbread filled with bacon.
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