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alure

post your meals photo superpooperthread!!

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Beef Chipotle Chili with Cheddar Cheese, Red Onion and Cilantro. Slow cooker style. Meat was fork tender.

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Made and drank with this.

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I have about a 3kg pork belly... not sure what to do with it.

 

Lechón Kawali Recipe

Recipe from Kulinarya: a Guidebook to Philippine Cuisine

 

3 cloves garlic, crushed

1 lb pork belly slab

1 bay leaf

1 Tbsp coarse sea salt

Enough water to cover the pork

8 cups peanut or canola oil for deep-frying

 

The pork belly slab should have an even distribution of meat and fat. Preferably, it should not be thicker than 1-1/2 inches.

 

Place the pork belly, crushed garlic, bay leaf and sea salt in a pot and fill with water until the pork is completely covered. Bring to a boil and reduce to simmer. Continue to cook for about one hour or until the pork is fork-tender.

 

Drain the pork. The stock can be saved for future use. Place the pork in a baking tray and let it dry out inside the oven set at 200 degrees F for about one hour. Let it stand to cool.

 

Heat the canola oil in a wok or a pan. Use enough oil to completely cover the pork slab. Deep-fry the pork with the skin down. Turn the heat to low and fry slowly for 20 to 30 minutes on each side.

 

For more moist meat, fry the whole slab over high heat for an additional 5 to 10 minutes with the skin side down just before serving. Fish out with a strainer and place on a platter lined with paper towels. Cut into 1- to 2-inch cubes.

 

For crunchier meat, cut the pork slab into 1- to 2-inch cubes and then deep-fry for an additional 5 to 10 minutes over high heat. Fish out with a strainer and place on a platter lined with paper towels.

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I know I continually litter this thread with my capreses. Well its been a bad week and this is my comfort food. Plus i made the fresh mozz. No spiral this time I went with the stacked. Lovn this lil camera...

 

caprese.jpg

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Its just a lil point and shot i picked up for better shots of stuff I make. Canon Powershot Elph 110 Hs...16 megapixel. Its not the best but for a hundred bucks why not. just happy I have better photos lol Was getting tired of the itouch's grainy shots. You would think how nice the ipod touch and I phone are that the camera would be a lil better. My old flip phone Casio Exilm took better pics.

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Still haven't done that pork belly. Staff just never show up when you want them to.

 

That venison looks grand, I think I'll do some venison when I get home. Trying out a mustard recipe with it. We'll see.

 

EDIT: I can never prop anyone in this thread.

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Still haven't done that pork belly. Staff just never show up when you want them to.

 

That venison looks grand, I think I'll do some venison when I get home. Trying out a mustard recipe with it. We'll see.

 

EDIT: I can never prop anyone in this thread.

 

man, i had the same thought about mustard making this last night. it was so goddamned good. let me know how that pairing turns out.

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It was good, I went honey mustard marinade, I still prefer bbq plum out of the different things I've tried with backstrap kebabs. I think the mustard probably suits the rack a lot better.

 

I went dijon, so there's options there too, I guess.

 

Still polished the plate though.

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local dry aged short rib

68340_453634518005544_1669554349_n.jpg

 

some really nice chantrelles i got from the market.

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Braised dry aged short ribs, mashed potatoes, sauteed brussel sprouts w/bacon, braising liquid redux, olive oil.

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Seared duck breast, rosemary scented whipped potatoes, chard, marinated chanterelles, cherry sauce.

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this hits our menu on friday. I'm gonna change up the presentation though i think. Also gonna do without the pink peppercorns and green onion as the proved to really add nothing to the dish.

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