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What a treat to have this recipe from Patrick Mulvaney! While the pork belly served at the James Beard House might be a bit too adventurous for many of us at-home cooks, this recipe mirrors the flavors and is just as delicious.
*Full Disclosure… when Patrick sent this recipe over, I had to Google “skhug.” It is a traditional hot paste, common in Middle Eastern cuisine.
Bogle 2010 Phantom