October 10, 2011
Pork belly has been my weakness lately. So lovely and meaty. And fatty. In the best kind of way. It’s also inexpensive and a cut that a lot of chefs love. Add it to your repertiore and you’ll find a hundred ways to make it.
This meal is a completely fix-it-and-forget-it kind of dinner. Toss the belly in some dashi and braise all day. Cook up some somen in two minutes, toss all together with some seasonal vegetables (last of the green peppers, a few green onions, a carrot) or just some finely sliced shiso. Some fresh ginger would be great, too. Dinner’s done. Who’s hungry?
PK’s Pork Belly with Somen, serves two to three
1 pound pork belly
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Posted in Belly, Dashi, Japanese, Music, Noodles, Quick, Recipes, World Cuisine |
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February 7, 2011
I have met some of the nicest folks because of writing this blog. One such person is Spenmax. I first ran across her writing when I was looking for bento box ideas for Cherub. She posts regularly about the authentic Japanese lunches that she carefully and lovingly packs for her little ones. I have found a lot of inspiration from her posts to fill the adorable box I bought for Cherub at Tigertree. She also has a delicious wealth of knowledge about Japanese food and is kind in sharing what she knows. She gave me the extra details I needed to transform the egg drop soup I had planned for dinner into something similar to what she might have grown up eating. It was, I’m sure, a pale imitation, but I do always try to honor the heritage of the food I’m making. And I’m happy to highlight my blogging friend.
Spenmax’s Tamago Toji, serves 2
6 c. dashi broth
4 inch piece of daikon radish, sliced in small batons
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Posted in Bok Choy, Daikon, Eggs, Japanese, Music, Noodles, Quick, Recipes, Soup, Winter, World Cuisine |
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Pork belly has been my weakness lately. So lovely and meaty. And fatty. In the best kind of way. It’s also inexpensive and a cut that a lot of chefs love. Add it to your repertiore and you’ll find a hundred ways to make it.
