This item is commonly found hanging in Chinese Take Out restaurants and depending on where the butcher slices the hog, you’ll get some of the succulent crispy skin with the rich belly meat. In this class we will focus solely on the belly meat so you don’t have to fit a whole pig into your oven at home.
This really is a two day process, but we will walk you through the steps and have some prepared bellies waiting for the class. We will demonstrate the techniques used for thousands of years and how to get consistent results.
Date: March 23, 2019
Location: ITK Culinary
1410 62nd Street, Suite D
Time: 10am to 12noon