Archive for the ‘Pork’ Category

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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 entrĂ©e this week. 🙂

Enjoy. Eat well.

The Mouse

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One-Pot No Recipe

Pork squash soup/stew. Not sure the origins of the dish. The Mouse suspects (but not confirmed), Filipino in origin.

From the farmers market.

Chinese Squash

From the grocery store.

Thick Cut Pork Belly

Think really thick bacon slices (raw ingredient).

Everyone into the Pot

Pork, squash, ear tree fungus, dried shiitake mushroom, salt, water, shoyu, splash of Crown Royal Apple Whiskey (Hee hee).

Braise for approximately 30-40 minutes.

Pork Squash Braise

Liquid kinda evaporated, not much soup nor “stew”. Still have a small winter melon in the refridge and half of the pork in the freezer for another try.

Enjoy. Eat well.

The Mouse

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Shoyu Pork

Near perfect pork belly slices from the Korean grocery store.

Pork Belly

Almost like a siren calling, had to get ’em.

Par-boiled, washed. Water, shoyu, dark shoyu, sugar, liquor. Slow simmer for two hours.

Shoyu Pork!

“Like buttah”. Hee hee.

Enjoy. Eat well.

The Mouse

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