Slow-roasted pork belly char siu and crispy turnip cakes with quick pickles and confit shiitake mushrooms
Cooking time: 1 day (marinate) + 3-4 hours (slow roast)
Char siu marinade recipe
3-4 lb pork belly or pork shoulder
package of turnip cake
shiitake mushrooms
1/2 cup cucumber, peeled and sliced (about 1/4 an English hot house)
1 green onion
salt, sugar, hoisin sauce, rice wine vinegar
Marinate pork at least 8 hours, but less than 24 hours
Preheat oven to 300 degrees
While oven preheats, peel and slice cucumber into rounds.
Combine 2 tbsp sugar and 2 tbsp salt and 1/4 cup rice wine vinegar with cucumbers in a bowl. Mix until dissolved, cover, and refridgerate.
Place pork into heavy oven proof pan or roasting rack and into oven
Check pork every hour, making sure to baste pork with its own fat and turn pan sideways for even browning.
During last hour of roasting, add mushrooms directly into pan to slow-cook.
Pork is done when you can insert a fork or knife straight through to the other side with little to no resistance. Let rest for 20 minutes while you…
Add dab of butter/oil into pan and crisp up turnip cakes on medium heat.
Slice green onions thinly for garnish.
Spoon some remaining fat/roasting liquid and combine with 1 tbspn hoisin sauce.
Arrange everything together with alternating rice cake, pickle, pork. Drizzledrop remaining pork marinade/fat sauce over dish and green onions.
Wed, 23rd Feb — 1 note
Almost Bakesale Betty Fried Chicken Sandwich (recipe: - changed the coleslaw greens, took out jalapenos)
Tue, 15th Feb — 3 notes
Salmon Tartare - I’m a fan of no-cook dishes. And salmon. And avocado.
Tue, 15th Feb — 0 notes
Valentine’s Dessert: Molten Chocolate Cake (formerly known as failed Double Chocolate cookies/brownies)
Mon, 14th Feb — 0 notes
Moules Mariniere - Mussels in White Wine Sauce
1 lb of mussels per person
1/2 cup dry white wine per lb of mussels
1 shallot, minced
lots of garlic, minced (I used almost a whole clove)
salt, pepper, parsley
butter and oil
a lid or aluminum foil to cover your pan
Clean mussels, making sure there’s no dirt or “beards” on the mussels
Heat pan to medium-high and add butter and oil
Once butter starts sizzling, add shallots and garlics, stir for around 30 seconds
Add the mussels, spreading them evenly across the pan
Add dry white wine, and more butter
Cover pan with lid or drape with aluminum foil so that mussels can steam
Check the mussels in about 3-4 minutes, if they’re open they are done!
Turn off the heat, get a spoon and sauce the mussels so that garlic, shallots, and sauce get into all the nooks.
Sprinkle with some parsley, have a field day eating.
Sun, 13th Feb — 0 notes
Homemade Pizza: mozzarella, blue cheese, corn, caramelized onions, zucchini, garlic, lime juice
This dough takes 1 advance day of prep so make it the night before and go to sleep. Since toppings are self explanatory, here’s the pizza dough recipe adapted Peter Reinhart and Jim Lahey:
Makes 2 13”x18” sheet pan pizzas, or about 3 12” round pizzas
2 1/4 cup bread flour (can use all purpose if that’s all you got)
7/8 cup of slightly warm water (almost a cup, I wouldn’t worry too much about this, just don’t go OVER a cup)
1/2 teaspoon active dry yeast (or instant)
flour or cornmeal for dusting
oil (optional)
Mix the flour, water, yeast, and salt together until there are no flour streaks
Separate dough into two or three equal pieces, depending on how many pizzas you want to make
Lightly oil (just a few drops!) bowls to put your dough pieces into so they don’t stick
Put dough balls into the fridge overnight or for at least 12 hours. Dough should have significantly risen or doubled in size.
Pull dough out of the fridge and let rest for about 30-45 minutes at room temperature.
Preheat oven to 450 degrees
Shape dough into desired shape, working from the middle to stretch the dough (I use my hands). If dough is resistant and bounces back, rest for another 10-15 minutes and return to it.
Put all your desired toppings on the pizza.
Bake for around 12 minutes on the middle rack, or until cheese is bubbling and crust is browned.
Sat, 12th Feb — 0 notes
Valentine’s Dinner #1: Ribeye and roasted vegetables with bacon and blue cheese.
What you need: Ribeye steak, carrots, brussel sprouts, bacon, blue cheese, butter, salt, pepper, oil
Preheat oven to 400 degrees
Toss carrots and brussel sprouts with olive oil, salt, and pepper to coat
Spread vegetables onto a sheet pan or other oven-proof pan and put into oven for 25-30 minutes, turning and moving vegetables at the halfway point.
Meanwhile, generously salt and pepper both sides of the ribeye steak.
Heat cast-iron pan or stainless steel pan to medium high with dab of butter (non-stick pans don’t brown meat too well)
When pan feels hot and butter is bubbling, add steak to the pan. For about a 1” thick steak, cook 7-8 mins total for medium rare.
When steak is done, let it rest for 10 minutes. If you cut into it now, all your awesome juices will gush out like a delicious river….but not in your mouth.
While steak rests , cook however many bacon strips you want (I used 3 for two steaks), and crumble some blue cheese.
Pull out the veggies from the oven when they are browned and give easily when poked with a fork. Toss the bacon and blue cheese into the veggies and mix it all up.
Grab yourself a plate and eat.
Sat, 12th Feb — 2 notes
Soon, I will have a party to make these. Or just eat.
Wed, 9th Feb — 1 note

Mon, 16th Aug — 0 notes

Sat, 7th Aug — 0 notes