From the monthly archives:

November 2012

Siew Yoke or BBQ crispy pork belly. Yep, heart pleasing and clogging at the same time. You will have to look for some of this – primarily the pork belly (fresh bacon usually available at Whole Foods – you just have to ask) and the red fermented bean curd  but it is worth the time. You might not be able to find the pork belly with the skin on, just follow the directions anyway. It won’t have the extra crunchy top, but it will still taste great – just consider it the diet version.

This makes a great appetizer or served as a main dish with rice and sautéed bok choy.

Ingredients:

1 2-lb. slab pork belly
2 tbsp. baking soda
1/4 cup rice wine vinegar
2 cloves garlic
i teaspoon chili paste
3 tbsp. sugar
3 tbsp. red fermented bean curd
1 tbsp. salt
1 tbsp. Chili paste or 1 tsp. dried red chili flakes
2 tsp. five spice powder

Directions:

Chill the pork in the freezer for 15 minutes. Take out and with the skin side up, prick skin all over, making hundreds of small holes with an ice pick or a meat tenderizing tool.

Dissolve baking soda in a quart of boiling water.
Place the pork skin side up on a small rack that will fit in your sink.
Scald the pork by slowly pouring the  baking soda mixture over the top.

Let the pork cool a minute and place skin side down.
Score the meat with a sharp knife making 1″ deep parallel slits spaced 1 inch apart.

Mash the garlic and the bean curd into a paste.
Combine the rice wine vinegar, sugar, bean curd/garlic paste, salt, chili paste and five spice powder in a small bowl.
Mix so that it is all blended into the mix.
Place the pork in a baking dish.
Pour marinade over the meat and rub it all over on both sides.
Refrigerate pork belly skin side up uncovered for at least 2 hours or even over night

Heat oven to 375°.

If you have pork with the skin on, thread a couple of metal skewers through the meat layer to prevent the pork from curling as it cooks.
Transfer pork skin side up to a foil-lined roasting pan.
Place on the center rack of the oven and roast for 1 hour.

If the top is not brown and crispy, raise heat to broil and cook until skin is bubbly and brown, 5 minutes but watch with the door open.

Remove and let the pork rest 15 minutes.

Remove the skewers and cut into 1″ cubs and serve.

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Spaghetti Alla Puttanesca

by Michael on November 20, 2012 · 0 comments

in Main Dishes,Pasta,Recipes

Spaghetti Alla Puttanesca or “Whore’s style spaghetti” in Italian. Sounds like an old and ancient dish harkening back to a whore’s dilemma of having few ingredients to cook with.

But really, this was popularized by name in the 1960”s based upon many Southern Italian sauces. The recipe varies across Italy and really I think that it was a marketing effort to define a particular restaurant’s version.

For me, the legend of whatever they had really works. This is what I call a no recipe recipe. You can and should just go with it. Trust your desire. I think that the tomatoes, garlic, olive oil and anchovies are the base. Feel like adding sausage? OK. Peppers? Yep. Anything? Yes! This tastes great with grated ricotta salata cheese.

 

Ingredients:

1 pound spaghetti
4 tablespoons olive oil
5 cloves garlic
6 flat anchovy fillets
½ teaspoon crushed red pepper flakes
1 cup mixed Kalamata and Italian green olives chopped
3 tablespoons capers
1 28-once can diced tomatoes
1/4 cup chopped parsley
½ cup red or white wine

Optional: Pretty much anything you want!

 

Directions:

Finely slice the garlic.
Add the olive oil, garlic, chili flakes and anchovy fillets to a skillet and cook on medium high until the anchovies dissolve – about 5 minutes.

Bring a large pot to a boil for the pasta.
Boil the pasta for 9 minutes, drain and set aside.
(Do this at the same time as the next steps)

Add the tomatoes and wine and bring to a simmer.
Cook on a low simmer for 15 minutes.
Add the rest of the ingredients and cook for another 5 minutes

Toss the pasta in the sauce and serve with grated cheese on top.

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Kentucky Derby Pie

Thumbnail image for Kentucky Derby Pie November 18, 2012

Kentucky Derby Tart is also called, “Bourbon Pecan Pie,” or as the Kern’s Kitchen would trademark it in 1968, Kentucky Derby Pie. I have no idea how one would make an actual Derby Pie, nor have I ever had one. So sue! Mom always made this in the fall, or when I would beg. Either way, […]

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Asian Style Shallot and Garlic Pan Fried Noodles

Thumbnail image for Asian Style Shallot and Garlic Pan Fried Noodles November 11, 2012

I love Asian style noodles. Reasonably fast to make and pretty much good for you, its street food at it’s best. this Asian style shallot and garlic pan fried noodles recipe is the kids favorite. Ingredients: 1 lb. fresh lo mein noodles, Hong Kong frying noodles or even cooked spaghetti (look here for noodles) 2 tablespoons […]

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