/ck/ - Food & Cooking

>>8209713
No they're dried chiles, they're that color to start with. You just toast them a little until they're fragrant, making sure you toss them often so they don't burn. It helps bring the flavor out better, same idea as toasting whole spices.

Dried chiles are amazing and if you've never tried them I highly recommend it. Anchos are a good one to start with- pretty mild heat but this awesome deep, slightly sweet flavor, almost like spicy raisins.

>>8209714
Next up we'll season the pork cheeks and let them sit for a bit. These Berkshire ones I found look beautiful, they left plenty of fat on which is always a nice thing, especially on heirloom pigs as the fat tends to be a lot more flavorful.