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.
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