Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens
Carnitas…is so easy. 1 4lb pork shoulder water/chicken broth salt, oregano, majoram, thyme, bay leaf, garlic (whatever you have handy) 1. Cut shoulder into smaller manageable pieces 2. Throw it all ingredients into a pot 3. Use as much water/broth to cover the pork 4. Fire stove up to gently simmer the pork 5. Wait 2 hours 6. Pull the pork out and pull it apart 7. Crisp it up in your pan or a 400 degree oven 8. Make some salsa / guacamole and call it a party

Carnitas…is so easy.

1 4lb pork shoulder

water/chicken broth

salt, oregano, majoram, thyme, bay leaf, garlic (whatever you have handy)

1. Cut shoulder into smaller manageable pieces

2. Throw it all ingredients into a pot

3. Use as much water/broth to cover the pork

4. Fire stove up to gently simmer the pork

5. Wait 2 hours

6. Pull the pork out and pull it apart

7. Crisp it up in your pan or a 400 degree oven

8. Make some salsa / guacamole and call it a party

Posted on February 2nd, 2010
1 note
  1. served posted this