Friday, August 19, 2011
Tuesday, August 16, 2011
Samgyeopsal Gui or Korean Pork Belly part 2
Out of the dry rub for a quick rinse. Then a brushing of cooking marinade (sesame oil, soy sauce, fermented spicy bean paste and a little honey) before being sealed and cooked at 160 for 24 hours.
Sunday, August 14, 2011
Insalata di patata feta e kalamata
Potatoes, evoo, white balsamic, feta, kalamata olives, piment d'Espette, oregano & rosemary.
Samgyeopsal Gui or Korean Pork Belly
Finally a day of rest. And I can do some cooking for myself. I got a nice piece of pork belly and have put a dry rub of salt, garlic, ginger and allspice on it. Will give it a rest over night before rinsing and giving a brushing of fermented spicy bean paste with some sesame oil and soy sauce and dipping in the sous vide bath for a day or so. Will keep you posted with photos. Also coming up soon a super easy, super hardy, meatless meal. Did I say meatless? Yes, but sure the heck wont be vegan.
Wednesday, August 10, 2011
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