Michael Ruhlman - Translating the Chef’s Craft for Every Kitchen

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  • xani (@x_factor) January 5, 2012 at 11:45 am

    We made this entire recipe as part of our “It’s an Offal Good New Year’s Eve” Dinner this year. It was fantastic and we have lots of the extra pork belly confit in the fridge, happily nestled in its bed of fat! Any creative ideas on what to do with the leftovers?

  • Baydog January 5, 2012 at 11:20 pm

    I did pork belly at last Sunday’s Giants’ tailgate and it was a huge hit. This takes the cake though, Michael.

    http://829southdrive.blogspot.com/2012/01/salad-is-good-for-you.html#comment-form

  • [...] Chicken Fried Pork Pelly Caesar - It’s recipes like this that will break my above-mentioned weak willpower. I mean… come on! This is just amazing. (@ Ruhlman) [...]

  • [...] Chicken-Fried-Pork-Belly Caesar Salad Michael Ruhlman Thu, January 5, 2012 2:52 PM UTC Michael Ruhlman Rate this story Loading … Share (function(){var [...]

  • Collin January 9, 2012 at 7:46 pm

    So why use Canola Oil instead of Extra Virgin Olive Oil?

    • Zalbar January 10, 2012 at 7:07 pm

      Because of the low smoke point of olive oil is pretty much the temperature you want to be deep frying at.350 to 375

      Olive oil is also very flavorful and this can overpower whatever dish you’re adding it to. When deep fat frying you want to use a neutral flavoured oil.

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