Feeds:
Posts
Comments

Posts Tagged ‘pork’

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Getting cold out. Let’s make it warm in. One belly of pork from the market cut into slices, chicharones style. Seasoned heavily with salt and pepper and browned in a dry pan. Cover with milk, a few leaves of rosemary, and one bay leaf. Bring to a boil, cover and place in a 300 degree oven for two or three hours. Until tender yet firm enough to handle. Reserve liquor(we used it to make the rice and to season the vinaigrette.) Chill the bellies thoroughly. Slice into portions and crisp them in a 375 degree deep fryer. Bite size is the way to go. The dressing is simply a reduction of mirin, vinegar, hot sauce and stock, carefully balanced. Toss with any crisp vegetables and some scallion. Good Stuff!

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

Advertisements

Read Full Post »

Beachside smoker, baby!

Sauteed onion and jalapeno and shredded cheddar added to the cornbread batter

Vacation will not slow the smokin’ apparatus. We plug on. Winn Dixie sale on pork roast, maybe too lean, but we make up for it with much olive oil in the mojo. Fresh cornbread hopped up on cilantro and other savory garnishes and a refreshing salad of local romaine, homemade preserved meyer lemon, and sliced pear. Something else, entirely. Started the day before when we cleaned the preserved meyer lemon and soaked the pork in the brine from the lemons for about fourteen hours. Served tepid with soft butter, mojo, and meyer lemon vinaigrette. Good Stuff!

 

 

 

The full spread with cornbread, mojo, and pear and preserved meyer lemon salad

 

Read Full Post »

Egg-cellent!

Scotch Eggs. A birthday treat for my wife’s brother.Hard-boiled eggs, wrapped in breakfast sausage, breaded, deep-fried, and served hot, warm , or cold?! They are a colossal pain in the kiester! In an effort to lighten(?) them a bit, we worked some sauteed onion and celery along with breadcrumb and egg into the raw pork sausage. Don’t know if they were any lighter than ordinary, but they were recieved as the “…best Scotch eggs I’ve ever had,” oh such Good Stuff!

Read Full Post »

Spring into Action

Spring into action with crocuses, later sunsets, and southwest winds. Start warming the kitchen and the soul with hand rolled spring rolls. They freeze surprisingly well and cook in very little time once prepared. If cooking from frozen, allow to defrost only slightly, perhaps one hour, on absorbent towels before frying. If cooking day of preparation, allow to air dry for one hour before frying. We are careful to fry in a high-sided pot to contain some of the splashing. Always monitor the temperature of your oil with a candy or deep fryer thermometer and never leave the frying pot unattended. Serve with duck sauce, soy sauce, or even your favorite hot sauce. Good Stuff!    Check the recipe blog for instructions and ingredients!

Read Full Post »