Tuesday, April 10, 2012
I wrote a recipe for Zester Daily about my latest, favorite dish, a pasta with pork belly meat, flavored by Vietnamese style pickled vegetables.
I love pork belly but not pork belly fat.
The recipe is my attempt to split the difference.
I let the fat tenderize and season the meat.
The only part of the fat I put into the pasta is the thin crackling layer, that luscious bubbling, crispy top layer.
The cracklings are ground up and sprinkled on the pasta to give a sweet crunch to the tender, moist meat.
The pickled vegetables add to the pork's deep rich flavors. Included in the pickling are pieces of ginger which brings a subtle heat to bear on the dish.
I posted this article last summer. This year the world seems even hotter. A good time to share an easy-to-make, delicious cocktail. A...
Thanksgiving was my mother's favorite holiday, a time when family and friends gather together, share a meal and talk about what they hop...
I love meat. A big steak . Fried chicken . A rack of ribs . But I also love veggies. Carrots. Onions. Cabbage. Mushrooms. English peas. Spin...
Right now, it's cold and rainy in Los Angeles. Which makes me think about warm comfort food. It's also playoff season in NFL-land ...