Tuesday, April 10, 2012

Pork Belly and Vegetable Pasta

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.

Devil Your Eggs for Easter or Anytime

After two weeks in New York City and the Jersey Shore, Spring weather was all over the place. Freezing cold, rain, sunny skies, gloomy grey ...