Archive for the ‘Pork’ Category


Not quite, but very very close, and very tasty.

Picked up at the grocery store.

Char Siu-ed Pork Belly

Made in house. Apparently, the fish department manager has some creative freedom. Decided to make a sandwich.

Buttered Whole Wheat Toast, Tomato, Lettuce

Popped the char siu pork belly in the toaster oven a few minutes … and assembled.

Char Siu Pork Belly, Lettuce, Tomato Sandwich

The Mouse nommed. Dare I say it, might be even better than a regular BLT, jus’ sayin’. 🙂

Enjoy. Eat well.

The Mouse



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Food in a Box

The Mouse has been wanting to try this place for awhile.

O’Kims Korean Kitchen. Took a picture of the front but wrong setting, no picture.

Heard about the confited pork belly brulee. Drool.


Confit pork belly with sesame leaves and miso sauce, pickled onions, apple & ginger jam, green salad and kimchi.

The pork was shy, hiding under the sesame leaves?

Close up

Not buttah tender, but very tasty. Everything well made. Socks off. Definitely would return.

Location is a bit of an issue. But, find a way. 🙂

Enjoy. Eat well.

The Mouse


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A Preview

The universe answers. 🙂

An impulse buy.

Prosciutto End

Cheap buy from the grocery store. Wasn’t sure what to do with it.

The Cat brings home a bag of beans.


Why? Dunno. Sometimes, best not to know too much, you know like spy stuff. Hee hee.

Ingredients for the weekend pot. Beans and Prosciutto, think upscale pork and beans. Hee hee.

Stay tuned.

Enjoy. Eat well.

The Mouse

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Shoyu Pork

This week’s one-pot. Actually this week there were two-pots.

First, shoyu pork.

Pork Belly, Par Boiled, Washed

Pork, dark soy, ginger, Crown Royal Apple, water, salt, brown sugar, star anise.

Into the Pot

The Cat threw in green onions from our outside pots.

The Mouse threw together something to accompany the pork.


Wood-ear fungus, dried shiitake mushrooms, dark soy, sugar, salt.

Dark Matter

Good thing The Cat took white rice in her bento for contrast. Hee hee.

Enjoy. Eat well.

The Mouse

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We have shoyu pork! Hee hee.

Mentioned in previous posts, recently picked up pork belly and dark soy sauce.

Prepped the pork belly (washed, pre-simmered, washed, refrigerated, cubed).

Medium high heat, oil, brown sugar (although I think I didn’t add enough sugar), pork belly, dark soy, regular soy, Shao Xing wine, water to cover. Simmer two hours.

Shoyu Pork!

Didn’t come out as “red” as I would have hoped, and I didn’t reduce the sauce for that “mahogany” glaze, but The Cat said the taste was there.

With the extra sauce, I simmered dried sliced shiitake, wood ear fungus, and canned bamboo shoot.

Side Dish

I thought about doing everything together but decided against it, the flavors might get all mixed up.

The Cat’s bento entrée this week. 🙂

Enjoy. Eat well.

The Mouse

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