For a long time I thought I hated Pork Belly. I had eaten it in a sandwich at a music festival, the kind of festival that has nice food stalls not crappy burger vans, and it had been everything I feared. Chewy boingy fatty meat. It was disgusting. Yet the world kept eating Pork Belly and I just could not believe that it could be that bad if so many people found it so good. So I had a go at cooking it myself. It turned out so much better than I could have imagined. Nothing boingy at all, the meat was succulent and flaky, the fat was no longer like any animal fat I had ever tasted and was instead like these little oozy buttery nodules and the skin was crisp and light. So I was immediately converted to the ways of the pig tummy. At least when its been cooked long and slow. So here is the recipe I invented. Excuse the poor quality of the pictures, I really have not got the knack for food photography, especially cause I left the skin a little long this time around so it got just a little tougher and darker than I would have chosen. But it all tasted lovely.
Recipe after the jump...
Session 9
is not the film it purports to be. I found out about it in a list of genuinely frighting horror films on IMDB. The blurb made it sounds like a modern William Castle type horror affair, a big joyous scary ride. David Caruso was a lure too, his sideways glances in CSI:Miami with a scared look on his face sounded like a good time.
Blog, food, Christmas.... well Christmas is over. This year, as with most years I cooked the pudding for our family festive feast. I always like to try something new, and a friend who lives in Denmark recommended a traditional Danish Christmas dessert called Risalamonde. So after doing some research into it, and perusing a bunch of recipes I made up my own. I was mostly drawn by the tradition of placing a single whole almond into the pudding and whoever finds it wins a prize. Apparently the prize should be a marzipan pig with a coin stuck in its belly, but I couldn't find one of those so I just bought a small handful of exciting handmade chocolates instead. Although there are a fair few components to this dessert, everything can be done in advance. The almond thins were a nice extra. It was insanely filling and I had quite the food slump after this, so be warned you probably need less per person than you might think. Especially after a huge roast or whatever else you might be having. I believe that's what the almond and the prize is all about, to force everyone to eat all the dessert so they feel thoroughly sick afterwards. Thanks Denmark.