Who doesn't love a well-tended pork belly? Chef has been working on a special 24-hour cured confit pork belly, which is going on special tonight in the dining room at 1905.
Yesterday, he put a belly that he had cured with salt, sugar & cardamom in an oil bath with garlic, thyme, allspice & juniper to begin to confit.
Fast forward 24 hours, and this beautiful pork belly is being served with Carolina Gold Black-eyed Pea Hoppin' Jon & a local jalapeño chimmichurri.
Hurry! Once this pork belly is gone, it's gone!