This was my first foray into using pork belly. In this recipe, the pork belly simmers whole in stock and cider with a seasonal variety of apples and vegetables. After several hours, you finish the pork in the oven in order to crisp the top layer of fat. You then add chunks of the pork and fat back into the stew...very rich and delicious. —WinnieAb
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.