pig tails

From Guillermo at SSpark:

Since all of the chefs have been sharing ideas, I took inspiration from a recent London tasting. Chef [whose-name-can’t-be-revealed-yet] ‘deconstructed’ a feijoada, a classic Brazilian stew made from pork and beans. Here, I’ve taken his execution of pork tail (braised and then pan-seared for a ‘crust’ on the outside) and added some interesting texture to the dish with the creaminess of kabocha purée and the crunch of edamame. The black bean salad serves as a refreshing balance.

 

 

 

 

 

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