Tag: Pork Belly

Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

Posted in Book Recipes, Food, Grains, Pork, Sous Vide1 Comment

How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I had. It’s a one bite of porky smoky spicy and pickle-y goodness! In more detailed terms we have a cube of cured and spiced pork belly, topped with pickled vegetables…… Continue reading Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

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A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the pork belly I had. Pork and apples is a classic combination that always works well. On top of that we have strong sweet-tart flavors and sharp mustard with chard to…… Continue reading Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni

Posted in Book Recipes, Food, Green Vegetables, Mushrooms, Pasta and Noodles, Pork4 Comments

I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce…… Continue reading The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni

Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips

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Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I am buying hay at the pet store (all natural packaged and never used hay that is) to use in cooking  at home. He kept asking and double checking that I am not messing…… Continue reading Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips

Momofuku Ramen

Posted in Book Recipes, Food, Pasta and Noodles, Pork, Sous Vide1 Comment

I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky and tasty. Ramen is where Chang got his start and I knew that’s the first thing I was going to make. The broth is, of course what makes a bowl…… Continue reading Momofuku Ramen