A kinda pork belly weekend. No chicken feet, no pork hock, no oink tail soups this weekend. Lucky readers. 🙂
Started on Saturday, a random stop at the grocery store near the office. In the hot case …
Suddenly had a craving for roasted pork belly, what a coincidence. Hee hee.
Thought I would be in the office alone. Work a little, scarf the still warm roasted pork belly. Alas, it was not meant to be. Boss was in working. Sigh. Didn’t get to eat until he left, couple of hours later. By that time “my precious” got cold. 😦
Still good, but some of the skin had hardened, too tough to chew. Waaah! What was good could’ve been better. Not the pork’s fault. Oh well.
Sunday, picked up two packages of pork belly and a package of red miso. My mind was in mashup mode.
After rinsing, par-boiling, more rinsing, and cubing …
Prepared a glaze, gravy, sauce for braising. Red miso paste, brown sugar, ginger, pinch of salt, splash of shoyu, one teaspoon of apple cider vinegar, and about 1/4 cup of vodka.
Pork and sauce went into the Martha.
Braised for 2 1/2 to 3 hours.
I know, should have prettied it up with some parsley or green onions … 20/20 hindsight.
The Cat nommed. A miso, adobo, shoyu pork mashup. Everyone played well together. Pork is soft and juicy. Like buttah! 🙂
Enjoy. Eat well.