The last part of our pork belly extravaganza was trying to recreate a Filipino dish called Lechon Kawali, which I found over at seriouseats.com
The second dish that we did was based on Jeremy Pang’s recipes I found on BBC Good Food: oven roasted char siu (BBQ-ed pork belly) with pickled carrots and mooli. Continue reading “Char Siu with Pickled Carrot and Mooli”
The first one we made was Szechuan pork belly bites I found over at sousvidesupreme.com. Continue reading “Szechuan Pork Belly Bites with BBQ Glaze”
So, what to do if you have a 3kg/ 6.75lbs slab of pork belly lurking in the freezer? You organize another cookout with Koen….😎
To get the bad one out of the way: it was chili con carne I found over on BBC Good Food, which looked very promising due to the use of pork belly and stewing steak as well as diced lemon. Besides that fact that the chili itself – even with 3 whole tablespoons of pimenton chili powder – was rather bland, the lemon proved its downfall. Althought the pithy core and seeds were removed, the chili had an overpowering bitter and sour aftertaste, which unfortunately could not be remedied as it seeped into the meat whilst stewing. Must remember to scan all reviews: most of the positives turned out to be made without the lemon…
More posts to follow on the succesful ones….