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Serves 4-6
Time: 2 hours 30 mins
Maple Sake Pork Belly
- 1 2-inch piece of fresh ginger, split
- 2 shallots, split
- 1 garlic bulb, split
- 11⁄2 cups sake
- 1⁄3 cup maple syrup
- 1⁄3 cup soy sauce
- 1 cup chicken stock
- 1 4x6inch piece of kombu
- 2 lbs skinless pork belly
- 1 Tbsp cornstarch
- 2 tsp water
- 2 tsp rice vinegar
- Sliced scallions, for serving
- Maple furikake, for ser
Chuck Cruz • maple sake pork belly
Ingredients:
(Depending on size of Brisket)
1 green bell pepper
1 yellow onion
1 onion soup powder mix
Badia seasoning
Water
—order brisket, get the tip if you can and trim the fat
—cover brisket with badia and onion powder and surround w chunks of onion and pepper.
—add cilantro
—cover tightly and let rest over night in the fridge
NEXT DAY
—pre heat oven to 3
... See moreSuyako dipped her first piece of tonkatsu in the ponzu sauce, then brought it to her mouth. She chewed carefully on it a few times. Then her face broke into a gentle smile. ‘Delicious.’ The word wasn’t addressed to anyone in particular, but seemed to burst from her mouth. For her second piece, she chose the spicy sauce. This time, before taking a b
... See moreJesse Kirkwood • The Kamogawa Food Detectives
I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef
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