I purchased a nice slab of pork belly today to make bacon. However one side was very thick, and in order to cure evenly I trimmed it up a bit. …
As opposed to the patient and sophisticated deep bass notes of a long simmered sauce, this sauce is brassy, loud and fresh as nineteen-year-old sailor on his first shore leave after three months at sea.
Add a handful of pungent basil fresh from the garden, a sprig of oregano and a couple cloves of garlic roughly chopped and you have the makings of a quickly prepared, brightly flavored weeknight meal.