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1 bite · 2 chews
Steel & Margin
Crispy pork belly on cornbread round with bourbon glaze & pickled onion
From experiential to fabrication — because Cindy likes real
Why this bite? Cindy moved from experiential into fabrication — steel, logistics, margin. She begins with wonder and ends with math.
The Story
When RED VELVET started running smoothly, Cindy didn't rest — she acquired Strong Events, a decades-old fabrication and rental business. Fabrication is steel, logistics, depreciation, and margin. Nothing abstract. This crispy pork belly on cornbread — substantial, honest, with a bourbon glaze that rewards patience — is the bite of a woman who begins with wonder and ends with math.
Read Full Story →Prep: 3+ hoursYield: 12 pieces
Ingredients
- Pork belly
- Cornmeal
- Bourbon
- Brown sugar
- Apple cider vinegar
- Red onion
Preparation
- 1.Slow-roast pork belly until tender, then crisp the skin under broiler.
- 2.Bake cornbread and cut into rounds.
- 3.Simmer bourbon with brown sugar for glaze.
- 4.Assemble with pickled red onion on top.
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