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Making heads or tails

  • DENNIS ODA / doda@staradvertiser.com

    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.

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