Summer is upon us, and one of my favorite things about the season are fresh, chilled salads. They make a great snack, side dish, or even a light lunch. This time of year, there are always at least one, and up to three or four, different kinds of chilled salads in our fridge. One of my favorites is Tabbouleh, a Middle Eastern dish made with coarse bulgur wheat, tomatoes, cucumbers, and parsley. It’s fresh and light, with the brightness of lemon juice, and I learned a tip from the amazing folks at America’s Test Kitchen that makes every bite a burst of amazing summer flavors.
I love pork belly, from which bacon is born. Sometimes I’m not sure which I like more, the salty-smoky-cured bacon, or the juicy, tender, and delicious pork belly in all its intact glory. Pork belly is a super-versatile cut, especially if the skin is left on, and it’s absolutely fantastic by itself, in tacos, in breakfasty applications, or shining like a star as an entree.
This is a recipe that can be cooked in the oven, but I found the grill gives a nice dimension to the flavor of the meat, plus it helps me not heat up my entire house when it’s hot and humid outside in the summer!