7/9/2007

Pork fat, which lost favor during the calorie-conscious 1980s, is making a comeback in trendy restaurant kitchens. Momofuku Ssam Bar, Daisy May's BBQ USA and other New York restaurants are answering the call of diners who declare that leaner pork is tasteless or dry.
"Chefs are in love with the fat because it carries so much flavor and because special niche pork makes it easier for chefs to do very special things," said Adam Perry Lang, a National Pork Board Celebrated Chef from New York.

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