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Confit of Sloping Hills Pork Belly Rack | by Renée S. Suen
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Confit of Sloping Hills Pork Belly Rack

An absolutely beautiful preparation that captivated our three-top. We ate, most of the time, speechless, the rare peep likened more to a moan for this orgasmic course.


Picture a melt-in-the-mouth steak composed of nearly 10oz of pork belly, over an inch thick, rolled, confit with creamy unctuous fat sandwiched gingerly between tender, moist and aromatic protein. The beautiful creature is then seared, creating a heavenly contrast of slightly dry but crackly saline-infused crust to a dense but sous vide-like tender interior. The outer coating was like a layer of crisp bacon - to the tooth done and crackly crunchy. Drool worthy indeed. Served over golden flavourful roasting juices, ribbon-like torn savoy cabbage leaves, and sided by a delightful Sheppard's pie consisting of 50:50 cream to mashed potatoes smothering a rich stew of braised pork belly(!!) with root vegetables, this course was incredible, deserving of all the raves it had received (thanks for the heads up WJ!) and a worthy subject of any bacon/pork lover's fantasy. In fact, I'm still thinking about this course. It was that good. Now that Fuel is changing to a more casual restaurant/bar, I hope there's still opportunities to order the pork belly with the Sheppard's pie in some shape or form.


Confit of Sloping Hills Pork Belly Rack with Chef's accompaniments ($39)


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Taken on October 12, 2009