Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104C U R E D P O R K B E L LY Mix all ingredients.Coat belly on all sides and place in a non-reactive pan in the refrigerator for 7 days,flipping once at the halfway point. Smoke for three hours at 250°F,let cool and slice into cubes. S U M M E R S U C C O TA S H Start 1 lb.of pork belly in a cold sauté pan,season and render fat and cook until crispy.Add ½cup Bulleit bourbon and reduce,add 3 tablespoons honey to set the glaze.Remove belly from pan and add all but 3 tablespoons of fat.Add corn and onion,sauté for 1 minute,add beans,squash,and potatoes,season and cook until just warm.Toss belly,vegetables,basil,and tomatoes and serve on a platter. Pork Belly 2 lbs.Berkshire Pork Belly, raw and skinned ½ lb.salt ½ lb.brown sugar 1 tbsp.pink curing salt 1 cup Bulleit bourbon Summer Succotash 4 ears corn,cut off cob 1 red onion,sliced ½ lb.roasted green beans ½ lb.roasted summer squash ¼ lb.blanched new potatoes 3 heirloom tomatoes, sliced and salted 12 leaves basil,torn I N G R E D I E N T S LEXINGTON DINING GUIDE / 71 2016-17