My pork weekend
Let’s start with the success – pork stew. I had 1 1/3 lbs of pork cubes which I got for a song at Safeway. I don’t even remember how I made this beyond chopping onion and putting it in a pot with the pork and some guajillo peppers I ground in our spice grinder. Then added broth, salt and pepper and simmered it for about 3 hours until the pork was tender. Served over rice it was almost like a delicacy.
The more important discovery is just how amazing baby bok choy is when roasted instead of sauteed or steamed. 400 degree oven for 15 minutes coated with olive oil and sprinkled with salt, pepper, and some of the guajillo chile powder. The leafy ends get crispy and melt in your mouth.
Now, FAILURE time.
I decided to try my hand at pork belly. We got a slab of it at the Asain market for only $2.18 per lb. I studied several recipes, blended ideas together, and ended up with hockey pucks of pork that would not be recommended to anyone with dentures. The skin, instead of being crispy, was like shoe leather. The meat, instead of being melt-in-your-mouth succulent, was dry and chewy. We ate some of it in the form of a cassoulet (carrot, potato, lentils, onion) and then the next day I tried to resurrect what was left by simmering it in broth for a few hours. That worked and what remains is indeed succulent. I cut off all that darned skin. I won’t give up though. There’s got to be a better way.
No picture, it’s too humiliating.
Let’s start with the success – pork stew. I had 1 1/3 lbs of pork cubes which I got for a song at Safeway. I don’t even remember how I made this beyond chopping onion and putting it in a pot with the pork and some guajillo peppers I ground in our spice grinder. Then added broth, salt and pepper and simmered it for about 3 hours until the pork was tender. Served over rice it was almost like a delicacy.
The more important discovery is just how amazing baby bok choy is when roasted instead of sauteed or steamed. 400 degree oven for 15 minutes coated with olive oil and sprinkled with salt, pepper, and some of the guajillo chile powder. The leafy ends get crispy and melt in your mouth.
Now, FAILURE time.
I decided to try my hand at pork belly. We got a slab of it at the Asain market for only $2.18 per lb. I studied several recipes, blended ideas together, and ended up with hockey pucks of pork that would not be recommended to anyone with dentures. The skin, instead of being crispy, was like shoe leather. The meat, instead of being melt-in-your-mouth succulent, was dry and chewy. We ate some of it in the form of a cassoulet (carrot, potato, lentils, onion) and then the next day I tried to resurrect what was left by simmering it in broth for a few hours. That worked and what remains is indeed succulent. I cut off all that darned skin. I won’t give up though. There’s got to be a better way.
No picture, it’s too humiliating.
4 comments:
Bummer on the pork belly! Regroup, refocus. But the bok choy! What a wonderful idea. I must try that one.
We all have kitchen failures... it makes the successes that much sweeter. The bok choy and pork dish sound great!
Wow, I never thought to roast the bok choy..what a fantastic idea! Gonna try that next time i have it! YUM!
Sorry that the pork belly didn't turn out...but you have the right attitude, don't let it beat you like I would!! lol I've never done anything with pork belly so I can't even give any good pointers!
Ahh but we learn from our failures. Or are we destined to repeat them? Heck, just give me some pork and bok choy and we'll call it a draw;)
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