Pork Belly Class at Corner Table

Becca Dilley / Heavy Table

“Four years ago we couldn’t sell pork belly. Now it’s all anybody wants.”
– Chef Scott Pampuch of Corner Table

Earlier this week, Corner Table’s Chef Scott Pampuch led one in his series of cooking classes – this one focused on pork belly. Pampuch cooks a multi-course tasting menu prepared around the theme for a class of four people — that is the maximum that will fit at the chef’s table in the kitchen.

Becca Dilley / Heavy Table

Participants spent several hours watching pork being transformed into bacon, pancetta, and lardo. Pampuch imparted the basics of preparing, curing, or braising pork, and fielded all manner of cooking questions while his pupils enjoyed wine or beer and small amuses between the courses.

Becca Dilley / Heavy Table

Pampuch used a knife to illustrate the layers of fat and meat that make up the pork belly.

Becca Dilley / Heavy Table

Clockwise from left: A house-cured pancetta swings in the kitchen; Pampuch dices house-cured bacon for a soup; ladling pork soup; displaying braised pork; talking with participants; answering questions; discussing how to cover pork belly to cure it into pancetta.

Becca Dilley / Heavy Table

Thinly sliced raw (but cured) pancetta to pair with a soup of pork belly, guanciale, bacon, and root vegetables.

Becca Dilley / Heavy Table

Some of the tastes for this class included a “ham and eggs” dish of poached egg and several types of pork belly with a cherry gastrique, a pork and vegetable soup, and a mix of house-cured meats and pickles. At $100 a class, the Corner Table courses are a real commitment, but one that pays off both in terms of knowledge imparted and gourmet food savored.

Becca Dilley / Heavy Table

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About the Author

Becca Dilley

Becca is an editorial and wedding photographer based in Minneapolis. Her work has been featured in Saveur, Food & Wine, The Knot, Minnesota Bride, Lavender, Veil, and Culture, as well as City Pages, and the Star Tribune. Together with her husband, Heavy Table editor James Norton, she has documented local food culture as photographer for The Master Cheesemakers of Wisconsin (UW Press 2009) and the Tastes of Lake Superior (UM Press 2014).

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