Comments on: Red-cooked pork belly http://www.thecookbookchronicles.com/blog/?p=2337 Wed, 08 Sep 2010 16:23:19 +0000 http://wordpress.org/?v=2.9 hourly 1 By: A roundup of fall culinary adventures « There’s a hipster in my latte http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-13962 A roundup of fall culinary adventures « There’s a hipster in my latte Wed, 30 Dec 2009 06:34:51 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-13962 [...] like Naomi’s guanciale-spiked kugel (kugel is SO much better with pork!) and Lorna’s red-cooked pork belly which is the perfect combination of melty [...] [...] like Naomi’s guanciale-spiked kugel (kugel is SO much better with pork!) and Lorna’s red-cooked pork belly which is the perfect combination of melty [...]

]]> By: Brenda http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7904 Brenda Tue, 22 Sep 2009 15:54:07 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7904 Looks fabulous. Looks fabulous.

]]> By: lorna http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7885 lorna Tue, 22 Sep 2009 08:01:16 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7885 The sugar makes it less one-dimensional, and balances out the savory taste of the soy sauce. (Sometimes I put a tablespoon of sambal ooelek to make the flavor even more interesting, but it's not traditional.) I would give it a go with the addition of sambal and see how you like it. (No sugar--not even honey or agave?) The sugar makes it less one-dimensional, and balances out the savory taste of the soy sauce. (Sometimes I put a tablespoon of sambal ooelek to make the flavor even more interesting, but it’s not traditional.) I would give it a go with the addition of sambal and see how you like it.

(No sugar–not even honey or agave?)

]]> By: Abra http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7884 Abra Tue, 22 Sep 2009 07:56:54 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7884 Do you think one could make it entirely without sugar, or would it lose it's special thing? There's lots of great pork belly here in France, but no sugar for me at all these days. Do you think one could make it entirely without sugar, or would it lose it’s special thing? There’s lots of great pork belly here in France, but no sugar for me at all these days.

]]> By: Meredith http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7850 Meredith Mon, 21 Sep 2009 17:53:46 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7850 I can't wait to try this! Makes me a little less sad about the end of summer as I embrace the braises, pork and dishes of fall and winter. I can’t wait to try this! Makes me a little less sad about the end of summer as I embrace the braises, pork and dishes of fall and winter.

]]> By: Rose http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7849 Rose Mon, 21 Sep 2009 17:20:40 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7849 Mmmmm that looks delicious! I've been wanting to experiment more with pork belly. This looks beautiful. Mmmmm that looks delicious! I’ve been wanting to experiment more with pork belly. This looks beautiful.

]]> By: lorna http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7848 lorna Mon, 21 Sep 2009 16:47:24 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7848 Julie: it's Japanese mustard, available at Uwajimaya. The brand is "House Spice". There are no other English words on the package, but it's in the same aisle as the cooking wine, IIRC. Matthew: hehe. I'm glad! Julie: it’s Japanese mustard, available at Uwajimaya. The brand is “House Spice”. There are no other English words on the package, but it’s in the same aisle as the cooking wine, IIRC.

Matthew: hehe. I’m glad!

]]> By: Julie http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7847 Julie Mon, 21 Sep 2009 16:40:21 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7847 Lorna, the taste of your pork belly is seared in my memory. Can't wait to make it. What is the name of that mustard you served with it? Lorna, the taste of your pork belly is seared in my memory. Can’t wait to make it. What is the name of that mustard you served with it?

]]> By: Matthew Amster-Burton http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7846 Matthew Amster-Burton Mon, 21 Sep 2009 16:33:46 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7846 Lorna, I can't tell you how proud it makes me to see your recipe and be able to say, yep, that's pretty much how I make it too. Lorna, I can’t tell you how proud it makes me to see your recipe and be able to say, yep, that’s pretty much how I make it too.

]]> By: lorna http://www.thecookbookchronicles.com/blog/?p=2337&cpage=1#comment-7767 lorna Sun, 20 Sep 2009 07:51:23 +0000 http://www.thecookbookchronicles.com/blog/?p=2337#comment-7767 Palm sugar is perfectly fine! I've even used dark brown sugar with no ill effects. =) Palm sugar is perfectly fine! I’ve even used dark brown sugar with no ill effects. =)

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