The Future of Pork Belly is Pickled

© John Kernick
By F&W Editors Posted February 05, 2015

Brian Hill of Francine Bistro in Camden, ME thinks the fermentation trend is only just getting off the ground.

We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.

In any good restaurant kitchen in the country right now, something is probably fermenting. The funky, umami-rich flavors that come from fermentation and curing are irresistible and inspiring to chefs. Brian Hill of Francine Bistro in Camden, ME thinks the trend is only just getting off the ground. “I think there’s going to be a lot more fermentation using bacterial cultures—to much more an extent than there is now,” he says. “I was making capicola the other day and putting bactoferm on the outside—it’s just a bacteria that smells like salami—and I was thinking that there are so many things you could use that with. You could make a fermented tofu with it or maybe a pickle. Pork belly is kind of a passé ingredient at this point, I think, but a pickled piece of pork belly would have so much more flavor and you could use a lot less of it.”

Related: America's Best Cured Meats
How to Make Pickles
22 Recipes for Pickled Vegetables

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