Puffy, crunchy little cubes of skin-on pork belly are the star of this dish, but briny clams, potatoes, and light herbed whipped cream make it a meal to remember.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is spectacular, rich and light at the same time. After broiling the pork belly, let it cool and remove the gelatinous fat layer between the skin and meat. You don't want that in the final product.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?