roast pork Tag

In All recipes, Meat

Roast pork butt sandwich

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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… AND THE THOROUGHNESS OF ITS RAMPAGE DOWN THE RECEPTIVE PORES OF A TOASTED ITALIAN ROLL, DETERMINES WHETHER THIS IS A SANDWICH WITH PORK, OR,

A ROAST PORK SANDWICH

 

So I took a break, cruising.  I didn’t think about cooking other than making basic sustenances.  I rubbed my dogs‘ heads a lot.  I binge-watched two Netflix original series eating junk foods.  I rekindled with the familiar joy of ordering take-outs.  Holding a brown bag of meal No. 2 and a large diet coke, I waited, on the curb, for the lights to turn.

And just like that, I bumped into Fedoroff’s.

To be exact, Philadelphia-style roast pork sandwich shop in Brooklyn.  And by “bumped into”, I really just meant, like everything else nowadays, that I saw it on Instagram.

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It spoke to me.  I took one look at this monstrous, ageless battle of meat VS bun, and I felt the jolt of adrenaline seeping back into my veins.  I wanted to cook this sandwich.

For the record, once again, I have not had a Philadelphia roast pork sandwich in my entire life.  Hence, this recipe is not based on any single one of your particularly preferred joint, especially  not Fedoroff’s.  In fact, I’m dead certain that my approach to this beloved classic is as offensive to its disciples as inserting hot dogs onto a margarita pizza.  No one intact trunk of meat to marvel over!?  No searing before roasting!?  Oh sweet mother of Jesus, ginger?  Fish sauce!?

Why?  First of all, it just makes more sense.  To come to this conclusion, you have to be willing to let go of a few fairy tales about roasting.  No 1, there’s no such thing as “locking in the juice”.  Meats don’t get sealed.  They’re not sexual scandals.  Legitimately, they can get seared/caramelized/browned for more complex flavors, but if you think that’s going to stop their juice from leaving the mothership in the oven (the antidote to that would be super low temperature but that’s not the story today), I’m afraid this is the adult’s equivalent of realizing there’s no Santa claus.  Besides, why make the futile effort to “seal”, when au jus, or aka, drippings is exactly what we are gunning for?

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December 11, 2017
15
1
In All recipes, Meat, Snacks

Your Next Perfect Porchetta Sandwich is from Chinatown

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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.

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Here’s what you do.  You chop up a whole box of these porky awesomeness, then you make a “dressing” out of minced scallions, ginger and red chilis, with pungent savouriness from fish sauce and a tang that cuts through the grease from red wine vinegar.  You let this “dressing” seep through the nooks and crannies of an unapologetic pile of the chopped roast pork, into the thirsty holes of a toasted crusty roll that catches it all.  Then you cap everything up with a few slices of provolone cheese, and you draw your finishing touch with a smear of yellow mustard.

Porky, crispy, drippy and zero-cooking involved.  What can I say?  Hotel meal.

YOU LET IT SEEP THROUGH THE NOOKS OF AN UNAPOLOGETIC PILE OF CHOPPED ROAST PORK, INTO THE THIRSTY HOLES OF A TOASTED CRUSTY ROLL.

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April 5, 2016
34
2
In All recipes, Condiments, Meat, Snacks

JERKED SRIRACHA ROAST PORK TACOS W KIWI SALSA VERDE

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 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.  This is not me saying pure authenticity, in food or anything else, is bad, nor is it good.  I guess, it’s only natural, a mean for us to identify with something, to belong, to cling onto a place in this world where we could find familiarity, call it pride, then do things to defend it.  But here we are stuck, on this globe that we were told is supposed to be getting smaller and smaller by the days, and inherently for the same reason, more and more hostile by the minute.  Diehard authenticity can taste more intolerant than delicious.  And I mean that in a lot more ways than foods.  So I guess here’s my question:

Why can’t we all just behave like tacos?

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March 25, 2015
45
1
In All recipes, Meat, updated recipe

CANTONESE-STYLE ROAST PORK BELLY

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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… for reasons I followed without asking. Then, finally, 24 hours later in this excruciating climb to climax, it was sent into a skillet to fulfil its actual purpose – to form a golden, perforated crackling from the skin. The final torching of a caramel crust, although not from the original recipe, added a nice and thoughtful crunch and sweetness to the overall score. Like I said, there wasn’t anything fundamentally wrong with it…

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Except that it was just too damn, unnecessarily complicated!

OK, you’re right. For those who only stop by once in a while, I’m evidently not someone who, by principle, seeks kitchen-shortcuts. I receive considerable amount of twisted pleasure from fiddling with obsessive cooking behavior I mean, I have an entire section named “Got nothing but time” (which I do) for crying out loud. But the premise is that the extra fusses should always be because a) it’s absolutely necessary by science (like fermentation), or b) it actually saves the overall effort by doing so (like leaving something to roast overnight). I guess all I’m asking for, the pole that I’m curbing my insanity to, is that the time and effort spent are not for some minuscule, or sometimes, undetectable differences. And I’m afraid that in the case of pork confit, I’m gonna have to prove myself right by proving myself wrong.READ MORE

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August 17, 2014
40
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