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.
Does brining matter? That's what a friend and I asked ourselves when we were making fried chicken . Like budding scientists, we did a c...
I'm back in Amsterdam. Which makes me very happy. I celebrated being here by walking across the city. I met Machteld Ligtvoet , a fr...
Tucked away in a mini-mall on the corner of busy Venice Boulevard and Motor Avenue not far from Sony Studios, Mayura Indian Restaurant (1040...
A lot of people I know have at least one relative who used to make pickles. For me, my grandmother didn't make pickles but her father di...