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Score the porkbelly skin and fat in a criss-cross pattern but don’t cut into the meat. When we first moved to Hong Kong, one of our all-time favorite fast foods was char siu fun (Chinese bbq pork over rice with a side of ginger sauce – yum
What am I supposed todowith those. Mindful of fading salad greens and tomatoes in the refrigerator, I made a hefty salad including onions, eggs and cheese to be sure that we’d finish it off, no matter what
So, when presented with a leftover siew york or charsiew, I would think of this dish. I remembered eating the leftover siew york in sweet dark soy sauce when I was little
While we were enjoying some appetizers at Wolfgang Puck’s Pizza Bar I told them of what I had planned to make and then revealed that I had already baked the potatoes for the twice baked potatoes
Sometimes I just scratch my head while reminiscing and wonder what in the heck did this person have upstairs, that was clogging up the toilet in their swollen maggot infested mind
And it tastes delicious so you can throw it around and season whatever you fancy withabandon. But however you choose to occupy yourself (or if you are me, other people choose to occupy you) in the three hours that you can leave it working its magic in the oven, there’s no doubt this has got to be one of the easiest ways to roast a piece of pork and end up with melt in your mouth tender meat every time and cracking crackling
Don't discard the extra gravy, save it up to cook another delicious dish another day. As the liquid is served as a reservoir of heat energy to cook the meat to soft without external heating
Chicken pot pie is a classic, but you know what. Chop your yummy ripe fermented kimchi into little bits, and do the same for your porkbelly (this is leftover bossam, which is boiled porkbelly
You want the meat to be tender to pierce through without much resistance, but you do not want it to be soft to the point where it's falling apart or too easy to piece through
""What. If you are using the same cooking pot to cook, you don't have todo any transferring. Leftovers can be kept in fridge or freezer with cling wrap and cover
Fill each bowl with the udon noodles and then topwith some of the crisped porkbelly. I have totally talked myself back into the kitchen with this post today
I’ve done seafood tributes to Fat Tuesday in the past, so this time, hey, why not use porkbelly. This is one of those easy recipes that is little muss nor fuss, although this does take a while to cook
This recipe is yet another of my sisig versions, this time using leftoverporkadobo which has been cooked with liver sauce (basically adding liver spread to your usual adobo recipe
