Community Dinner: Pork Belly Roast

Wednesday, January 27, 2021 6:00pm to 8:00pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
8 slots available


This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Come share a class and bask in the tradition of Community Dinner at 18 Reasons.  We will make an impressive meal on a weeknight – enough for 1 person, with leftovers, or 12 hungry teenagers.  The recipe scales well, and the dish is ideal for a Winter Celebration.  Crispy pork belly cracklins, meltingly tender pork, glazed in honey and spices.  A beautiful sauce of the pan drippings and cider, served with piles of caramelized onions baked under the pork.  And a colorful explosion of shredded fennel, carrots, radishes and cabbage, tossed with citrus in a bright dressing to serve with the meal.



Honey Glazed Pork Belly Roast with Cracklins

Caramelized Onion and Cider Jus

Rainbow Fennel Slaw


Equipment and Ingredient List for the class found here; check before buying a ticket.

This menu contains the following common allergens: none. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife. (empty line return)

Photo by Geronimo Giqueaux on Unsplash