Wednesday, February 10, 2010


There are two things which I know for certain are wonderful: 1) my girlfriend and 2) pork belly in all it's forms. Though it seems to be something of a fad in the world of haute cuisine for the working man, I simply love trying something new. While at the market with my girlfriend I saw some unsmoked, uncured pork belly in my favourite meat purveyor's fridge. I said, with a giddy smile on my face, "Is that pork belly?" He said yes. I said "I'll take it!"

Pork belly, for the uninitiated, is the cut of pork with which one makes bacon. I first tasted it at Lot 30 (see previous post) and loved it. It's full of fat and oh-my-god deliciousness. In the hands of my girlfriend, it was marinated in soya sauce, rice wine vinegar, lots of brown sugar and garlic. Popped into the a low oven for a few hours, the whole thing became a chewy and sweet treat that's not as fatty as you'd think. In particular, something in the simple marinade and this particular cut of pork tasted authentically Asian. I can't describe it. You'll have to try.

We served it simply with white basmati rice and steamed veggies tossed in a quick soya sauce, a dap of sesame oil and a bit of oyster sauce. If it weren't for the risk of my arteries clogging up, I would eat this every day for the rest of my life and be a very happy man.


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