As in most other big cities, the gourmet food truck and food cart trend is in full swing here in San Francisco. It's pretty surprising, too, considering the fact that San Francisco has yet to change it's legislation to better accommodate this rising food trend, like other cities have. But maybe all the struggle and determination required to open up a food truck in San Francisco makes the food that much better!
For the most part, bacon is salt-cured, as it has been for centuries. This is accomplished by either wet-curing, or "brining," the meat in a salt solution or by dry packing it in salt. Salt-curing inhibits bacterial growth, preserving the meat and extending its shelf life. Many artisinal bacons are still produced in this traditional manner although commercially processed bacon relies less on slow cooker pork belly salt and more on modern refrigeration.
First, Sear your meat and veggies with liberal salt and pepper. some people like to coat their meat in flour. I don't suggest this because it can burn very easily. If you are using pork belly cost, leave the skin on. Throw in some carrots, celery and shallots. maybe apples if you want. Then sear the meat until it is more than golden brown. The best sears are the ones that are as close to burning as you can get with out actual burning or carbon development. Remember to salt heavily in this stage as salt brings out most flavors of your veggies.
Pancetta is also known as Italian bacon. Like all great Italian meats, the "real stuff" is not imported to the United States. Lucky for us, we are developing some good domestic brands. Pancetta comes from the slow cooker slow cooked pork belly roast. The fat to lean ratio should be 50/50. The color of pancetta can range from pink to rose to dark red, but NOT brown. The layered fat should be white only, never yellow. Pancetta is not smoked like our American bacon, but air cured after being seasoned with salt, pepper, and other spices such as nutmeg, fennel, cinnamon, cloves and juniper berries. Once the meat is cured, it's rolled up and tied into a casing like a traditional salami. Pancetta is not nearly as salty as American bacon and it's more tender, with a sweet, melting quality.
Considering that the contestants were not allowed to take advantage of their veteran helper's vast knowledge base, one has to wonder what the point was of having them there at all. If they were meant to shake things up by unhinging the contestants, that really didn't happen. Everyone appeared to work slow cooked pork belly in perfect harmony. And I'll admit I loved watching the real Top Chefs take orders instead of giving them.
In Compton, Guy found that having a convertible allows him to sniff out the best places, like "Bludso's B-B-Q." He met with owner, Kevin Bludso to find the best Texas barbeque in California. He learned from his grandmother in Texas, where he spent his summers. After spending time as a corrections officer, he followed his dream to open his own barbeque restaurant. As he showed Guy how he makes his barbeque sauce, Guy was in love with the multiple ingredients he used and the ribs were to die for. The greens were his mother's recipe for collard greens that Guy just loved. Then he told Guy that he was opening another location in Los Angeles, which was a pleasant surprise. Watch out, Los Angeles, you are in for a treat!
Stir it often and keep cooking it until the gravy is thick enough. Stir in the herbs and add black pepper to taste. You will not need to add salt because the pancetta is salty enough.