There were vendors who were selling their farm vegetables along with fruits and cheeses, meats and eggs.
While there, I found a wonderful vendor, Cane Creek Farms - specializing in grass-fed beef, pasture raised heirloom breed pork, heirloom breed chickens and vegetables.
I really fell in love her VW bus, too. My grandfather had one when I was a child in a pretty, powder blue.
We bought some fresh meats -- pork chops and pork belly. Yes pork belly! Have you ever tried it? We have had it in the past in Beaufort on steamed buns at one of our favorites, The Old Bull Tavern and just recently in Durham on a soft bun with coleslaw.
Today I wanted to share a recipe for preparing this wonderful pork belly.
You first score your pork. Rub it on both sides with olive oil.
Then you make up a rub consisting of: one teaspoon of each...garlic powder, cayenne pepper, cumin, paprika, salt, and two teaspoons of brown sugar. Bake for 10-12 minutes @500 degrees until fatty top is brown and bubbling. Then turn down temperature to 325 degrees for 90 minutes. You can add a beer to the broiler pan during the last 30 minutes.
It was so delicious and once it was ready, I placed on a King's Sweet Roll and slathered it with some homemade coleslaw!
NOW WE ARE TALKING SERIOUSLY AWESOME!