> > > One of the greatest mysteries in our Universe is without doubt the fact that pork belly is not the most popular food there is ! In my opinion, it should be treasured and respected with the likes of caviar, foie gras and lobster. 🙂 It certainly is a delicacy if prepared by […]
> > > There are many different meats that aspire to take the top spot in the culinary world. Different animals, different cuts, different preparations and so forth. Personally, I also have my own arsenal of favorites. However, when I ask myself which is my ABSOLUTE favorite, I have to say pork belly. Simmered, roasted, […]
. For a long time, nobody around here would touch Pork belly with a ten-foot pole. Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on […]
> > Braised pork belly – one of the finest culinary blessings God has bestowed upon us 🙂 I like to prepare pork belly in many different versions, both Western style and Asian style (one of them being the famous Hong Shao Rou), but one of my most-loved variation is the one featured here. It resembles Hong Shao […]
> > If there is a heaven, ( I know for sure that there is a hell), I believe this dish will be served there at least once a month………. Crispy fried noodles and braised pork belly – a match made in heaven, available for us sinners now – down here on earth, no less 🙂 […]
. > Pork Belly in any form or shape, what’s not to love 🙂 For today’s early lunch, I prepared these simple yet mouthwatering, great looking carnitas. (I have been up since 4.00am, so 10.30am seemed like a good time for a good meal). I enjoyed them with flour tortillas, guacamole, salsa mexicana, sour cream and […]
. . Híjole ! Que sabroso ! 🙂 This is one of my versions of pork belly tacos. I like the texture and taste better than the usual carnita preparation. Simmer the belly slowly in salted water until tender, then saute in olive oil with garlic and onion. When golden brown, remove from heat […]
This wonderful dish is comfort food at its finest. (Obviously, pork chop is alway’s a hit with most folks, and so is pasta, so there is probably no argument here). However, this dish up’s the ante another step by prepping the chop “à la parisienne”, as well as transforming the simple orzo into a flavorful and […]
Yesterday I had a long-standing wish fulfilled 🙂 (Mind you, there are “BIG WISHES” in life and then there are “small wishes” This was a small wish, but nevertheless, I am happy that it finally came through) For years, I wished there’d be a good Filipino restaurant in my neighborhood, but there is only one […]
> > David Chang’s pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers. When I had these wonderful little sandwiches a few years back in New York I was […]
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