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Momofuku Ramen
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...
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Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips
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...
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The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
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...
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Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached...
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...
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Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits
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...
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