December 11, 2017 In All recipes, Meat

Roast pork butt sandwich

[ezcol_2third][/ezcol_2third] [ezcol_1third_end] A couple weeks ago, I wondered my way into a small break from cooking.  For no particular reason than because, over one morning coffee, I felt it was called for.  People talk about the ferocity of love and passion a lot, in all forms and sizes that drives humanity for what it's worth, rising in salute for its consuming, inconvenient, majestic torment and glory.  But what fuels it, what fuels love and passion, is often less marketable. At certain points, what fuels passion is simply absence.   THE AU JUS

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April 5, 2016 In All recipes, Meat, Snacks

Your Next Perfect Porchetta Sandwich is from Chinatown

[ezcol_1half] I guess I am currently in the middle of what one would call, a blogger limbo. We have "officially" moved out of Beijing, so to speak.  But in the next 3 weeks when our apartment is under renovation, we are going to be staying in a hotel where the closest thing to a cooking vessel is the bathroom sink with hot tap water (hotel sous vide?).  How do I create something delicious when the mere act of making fruit smoothies posts challenges?  Then I realised, the answer lies just around every corner in this city. Cantonese-style roast pork.  Something as abundant in Hong Kong as Starbucks are in New York.  This awesome thing, is everywhere.  Even if you didn't live here, chances are you've seen it in your nearest Chinatown, a staple in Cantonese cuisines. Typically served with rice, which I've always had my doubt on.  I mean, it is a great piece of roast pork, with salty yet juicy flesh and gloriously blistered skins.  But on its own, and paired with yellow mustard, in my opinion, it just isn't the most flattering companion for steamed rice.   It is however, the most perfect yet most under-utilized sandwich candidate, practically an half-way porchetta sandwich. [/ezcol_1half]

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March 25, 2015 In All recipes, Condiments, Meat, Snacks

JERKED SRIRACHA ROAST PORK TACOS W KIWI SALSA VERDE

[ezcol_2third][/ezcol_2third] [ezcol_1third_end]  WHY CAN'T WE ALL JUST BEHAVE LIKE TACOS? I don't know, if there was any other single food-item in this world that, in the best sense possible, welcomes manipulations as much as say, tacos. I mean think about it.  In this world where the not-so-secret food-police who enforces the law of authenticity, still patrols much of the way we perceive and evaluate what and how we eat, this iconic Mexican establishment seems to be freely, and deliciously if I might add, looming well outside of its strict jurisdiction.  They have applaudedly gone over and beyond their traditional origins, shown more adaptability and dare I say, humour, that's unbound by the narrowness of ethnicity without muss or fuss.  How does it do it?  This means, to me at least, more than eating.  If you just take a look at this mad house we're all living under now - where you can't cook a pot of bolognese sauce without turning some Italian nonna in her graves, or enjoy any other blurred out version of mapo tofu without stepping on some bitches' toes (who me?), or fucking crack a joke without hate - it would appear that, fingers crossed, the modern tacos are practically a beacon for social miracles.

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August 17, 2014 In All recipes, Meat, updated recipe

CANTONESE-STYLE ROAST PORK BELLY

[ezcol_1third] On the 20th of May 2013, I made a recipe that up to this day, more than a year later, still haunts me. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with. There was nothing fundamentally wrong with it. The belly went through long hours of brining process before taking a hot-fat-tub bath that was equally as elaborate, then it went on to sit through an overnight pressing procedure

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