Pork Adobo & Rice 01 (Copy)
Pork Expert Class 08 (Copy)
Pork Belly Mac & Cheese 01 (Copy)
Pork Expert Class 01 (Copy)
Pork Expert Class 02 (Copy)
Pork Expert Class 09 (Copy)
Pork Expert Class 03 (Copy)
Pork Expert Class 04 (Copy)
Pork Expert Class 05 (Copy)
Pork Expert Class 06 (Copy)
Pork Expert Class 07 (Copy)
Pork Expert Class 10 (Copy)
Pork Expert Class 11 (Copy)
Pork Expert Class 12 (Copy)
Pork Expert Class 13 (Copy)
Pork Expert Class 14 (Copy)
Stuffed Pork Loin 01 (Copy)

Menu

  • Stuffed Pork Loin (seasonal) – 4 ways
  • Dry Rubbed Ribs w/ Homemade BBQ Sauce
  • Pork Adobo (Philippines) and Rice
  • Pork Belly Mac & Cheese
  • Cracklins

Class Description

This is my FAVORITE protein. It is so versatile and flavorful. There is such variety of lean and fatty, tough and supple. We all have our favorites, and in this class, we will recreate a few of mine. We begin by understanding where the traditional pieces of pork that we find in the grocery store belong on the anatomy of the pig. Then, I will demonstrate classic butchery techniques such as butterflying the loin and flawlessly tying a roast. We will make sumptuous dishes such as Dry Rubbed Ribs with Homemade BBQ Sauce and Pork Belly Mac & Cheese. At the end of class, we will dine on some of the sumptuous offerings, then you will take home a portion of each remaining dish as well as brag worthy recipes to recreate and impress.