Thursday, May 14, 2009

Orange glazed pork belly with assorted greens

Staying with the local theme we've been on for the last couple weeks, this meal uses some salad greens from our local organic produce delivery and pork belly from Savenor's Vermont supplier.

I used this recipe and didn't bother making any changes, so just click through for the recipe. It takes a bit of time since you have to braise it, but the actual active prep time is fairly low.

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