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 wrote this post last year with ideas to take advantage of summer's bounty. Difficult to believe, Labor Day is next week. Even as ...
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...
Growing up in Los Angeles, and this was many years ago, the closest I got to an Italian meal was opening a can of Chef Boyardee SpaghettiOs...