My F&W
quick save (...)
America's Most Wanted

Cathal Armstrong’s Cult 'Boiling Bacon'

Cathal Armstrong's Pork Belly

© Scott Suchman Photgraphy

Growing up in Ireland, chef Cathal Armstrong didn’t eat corned beef. “That’s really an American-Irish dish,” he says. But his mother did make an incredible pork belly dish that he's turned into a cult classic at his flagship, Restaurant Eve in Alexandria, VA. “It was inspired by what my mother called ‘boiling bacon’—basically pure pork belly that was boiled rather than pan-fried,” Armstrong says. “When we were opening Restaurant Eve, pork belly was becoming a popular thing and we experimented with it—dry curing, brining, dry roasting and braising. What we came up with is as close to a perfect piece of meat as I believe I can create.” Armstrong brines the belly for a whole week, then braises the meat until it's ultra-tender. The belly is finished in the pan so it gets fantastically crisp on the edges. “The accompaniments change fairly often, but the pork belly is a staple on the menu.”

Related: Delicious Pork Recipes
Irish Recipes
Bacon-Packed Dishes

You Might Also Like powered by ZergNet


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.