Thick chops of heritage black Berkshire pigs are briefly brined in a mixture of cold, filtered water, salt, cracked pepper, Mexican oregano and a few scrapings of piloncillo before being seared in cumin oil over high heat. Finished in the oven and served with habanero bomba (rice, chicken stock, habanero chiles, Asadero cheese) and roasted … Continue reading Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce ![]()
