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Chef Ed Kenney shows Leeward Community College students how to butcher a pig to get special cuts of meat not available from a commercial butcher. Kenney is mentoring students who are presenting a nose-to-tail dinner on Friday.
Glazed Miso Pork Belly with Vegetable Stew
Sparerib Soup with Okinawan Soba
Rafute with Bittermelon Tempura and Mustard Miso Sauce
DENNIS ODA / DODA@STARADVERTISER.COM Jeanna Collier removes her porchetta from the oven. It was a nicely browned tenderloin encased in skin-on pork belly.