What did everyone cook today?
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Surg I accept deliveries. The colors are fantastic and would fit very nicely in my stomach.
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Surg You have been on a rampage lately. Your family is eating very well.
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Surg I never heard of that pork dish. It looks absolutely amazing. Could I get a step-by-step so I can make this for my family.
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Surg another great looking dish
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Cold and foggy day here today, a good soup day. Made some 15 bean soup with Polska Kielbasa and a bit of smoked maple bacon and some homemade cheesy cornbread for dinner.
johnsbrewhouse that looks tasty
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Surg I have never heard of this, but it does look interesting.
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Surg That crispy pork looks awesome. I’ve had it with a sugar glaze and it’s like eating candy!
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Surg did you cook that in a bed of salt or did you salt the top? Or what is even happening there
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Homemade goulash in the large lodge cast iron for the cold weather season.
Matt W.
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RafterW I grew up on that! My wife actually made some last week! We add a can of whe kernel corn to it.
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RafterW Are you sure that’s not Hamburger Helper?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 lol, I’m positive, although I did ask myself when I was eating this, what the difference between the two is. Seems to me that tomatoes and tomato sauce are about the only thing that differentiates the two. We added white beans and celery to this recipe as well.
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Tex_77 Ouch that hurt!!
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RafterW My mom used to make it in a turkey roaster pan, the problem of having four sons that all loved it.
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RafterW There isn’t a spoon big enough for me to put that down!
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RafterW that does look tasty
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For the crispy pork belly I followed the steps here
The salt is on top of the skin only to dry it out and add some but not too much saltiness.
Next time I would probably score the top and air fry after removing the salt. Would ideally like it more like Cracklins.The char Siu is like boneless spare ribs and for that I use a package seasoning by NOH.
“A smooth sea never made a skilled sailor.”
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For the crispy pork belly I followed the steps here
The salt is on top of the skin only to dry it out and add some but not too much saltiness.
Next time I would probably score the top and air fry after removing the salt. Would ideally like it more like Cracklins.The char Siu is like boneless spare ribs and for that I use a package seasoning by NOH.
Surg thanks for the response
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For the crispy pork belly I followed the steps here
The salt is on top of the skin only to dry it out and add some but not too much saltiness.
Next time I would probably score the top and air fry after removing the salt. Would ideally like it more like Cracklins.The char Siu is like boneless spare ribs and for that I use a package seasoning by NOH.
Surg Is this skin on belly from the store, meat market, or did you go farm direct?
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When I buy belly from an Asian market, typically it is skin on. At a local butcher or from the farm you have a choice on or off.
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