I know I do this a lot, some might even call it overkill... but let's talk pork belly.
I fucking love pork belly. It's probably the only meat I'll go out of my way to get to fulfill the occasional cravings. I may be misremembering, but pretty sure we ate braised pork belly like every other week at home. It's why I have this amazing physique in case you were wondering.
Honestly if I'm not hosting a potluck, I don't tend to cook with much meat at home because it's annoying clean up, but pork belly, I will find a way to you always.
And when I get my hands on you, I will almost always braise you, drench you with your juices over some plain white rice, and drink it all in. Then I will reserve any rendered fat to extend my joy and our time together as long as possible. I will share you with all my friends and enemies and they will convert and agree that this is the most superior way to eat the most superior red meat.
Or I might be biased and I am speaking directly from little Amelia's stomach.
Doesn't matter. This shit is fucking delicious.
And as a favor to those friends I have converted, I spent some time today to guess at a recipe instead of cooking in Asian grandmother measurements.
It's a lot of spices and sauces, but honestly if you want to truly channel the Chinese grandparent inside you, it's worth stocking the pantry, but as Jennie so helpfully pointed out the last time I tried to relay a recipe to David, they do sell spice packets and they came in handy when I was a grad student on the move. But now I'm a true adult, and I've given up fitting my pantry into a reasonable cohesive space.
Materials
1lb pork belly (skin on if you want the gelatinous textural contrast, but I will only judge you slightly if you get the skinless pork belly sold at Costco), cubed up
4-5 slices ginger
3-4 cloves garlic, sliced
4 cloves
a generous mini handful of sichuan peppercorns
2 star anise
2-3 bay leaves
3-4 dried chiles
a mini handful of gogi berries
3 pieces of rock sugar
~1/4c light soy sauce (plus more to taste)
~1T dark soy sauce
~2T shaoxin cooking wine
~1T rice wine vinegar
[I tried.]
Methods
[done in an Instantpot]
-med "sautee" rock sugar in oil until sugar melts and caramelizes
-add in garlic and ginger to lightly brown
-add in all spices, except bay leaves and gogis to toast
I fucking love pork belly. It's probably the only meat I'll go out of my way to get to fulfill the occasional cravings. I may be misremembering, but pretty sure we ate braised pork belly like every other week at home. It's why I have this amazing physique in case you were wondering.
Honestly if I'm not hosting a potluck, I don't tend to cook with much meat at home because it's annoying clean up, but pork belly, I will find a way to you always.
And when I get my hands on you, I will almost always braise you, drench you with your juices over some plain white rice, and drink it all in. Then I will reserve any rendered fat to extend my joy and our time together as long as possible. I will share you with all my friends and enemies and they will convert and agree that this is the most superior way to eat the most superior red meat.
Or I might be biased and I am speaking directly from little Amelia's stomach.
Doesn't matter. This shit is fucking delicious.
And as a favor to those friends I have converted, I spent some time today to guess at a recipe instead of cooking in Asian grandmother measurements.
It's a lot of spices and sauces, but honestly if you want to truly channel the Chinese grandparent inside you, it's worth stocking the pantry, but as Jennie so helpfully pointed out the last time I tried to relay a recipe to David, they do sell spice packets and they came in handy when I was a grad student on the move. But now I'm a true adult, and I've given up fitting my pantry into a reasonable cohesive space.
Materials
1lb pork belly (skin on if you want the gelatinous textural contrast, but I will only judge you slightly if you get the skinless pork belly sold at Costco), cubed up
4-5 slices ginger
3-4 cloves garlic, sliced
4 cloves
a generous mini handful of sichuan peppercorns
2 star anise
2-3 bay leaves
3-4 dried chiles
a mini handful of gogi berries
3 pieces of rock sugar
~1/4c light soy sauce (plus more to taste)
~1T dark soy sauce
~2T shaoxin cooking wine
~1T rice wine vinegar
[I tried.]
Methods
[done in an Instantpot]
-med "sautee" rock sugar in oil until sugar melts and caramelizes
-add in garlic and ginger to lightly brown
-add in all spices, except bay leaves and gogis to toast
-dump in pork belly chunks and brown
-add in all the sauces with bay leaves, gogis, and enough water to cover
-pressure cook on meat setting for ~30-35 min
-let reduce down if need be after uncovered
-eat with rice or if you really want to propel yourself towards an early death due to heart failure, eat with rice that has been toasted in pork fat.
Okay, meanwhile, I was introduced to the sourdough discard pancake.
And Joyce and I had a moment of silence for all the discard that had to go down the sink or in the compost when I was too lazy to bake something else with it.
...
...
...
So.
Now I know to collect it until I'm ready to fry it (in pork fat) and top it (with scallions, carrot pickles, harissa, roasted seaweed) to quickly devour it (with sunny egg) and then chase it (with blackberry mint shrub fizz)
This is my new favorite breakfast item. It's like a cross between an English muffin and pancake with the sponginess of well-made sourdough and a chewy denseness that panders to my love for brownies but in savory form.
And what is breakfast if not an opportunity for yolk porn.
Also sneak peak of Hojicha Co doing the most:
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