jeffwongdesign

So Annie and I decided to try cooking this. It turned out pretty damn good, considering it was our first time. Much crispier and better flavored than what you get at the store.

Annie did a nice dry rub on the bottom side. I cut small .25 slits into the meat to help with the flavor.

While the instructions call for salt on top, I think I might have to go a little easier on it next time. While I love salt, it was a little on the over-seasoned side. Heh.

The problem is that when you remove the salt, it gets all over the sides of the pork belly, which just soaks it up.

So where do you get pork belly? We got it at Super H-Mart.

Chinese crispy pork belly is surprisingly really easy to do. It’s one of my favorite dishes that I rarely get to eat.

A little tip: Try to find a pork belly that has less fat… otherwise, you’ll have to cut a bunch of it off. The leaner, the better.

If you like roasted pork belly, you should check out ginger scallion chicken as well.

Annie made another Sailor sandwich last week. I just wanted to express how awesome it was! I can’t eat it all the time, so when I do, it brings back tons of memories.

Ribeye steak, cooked to a perfect medium rare. Seasoned with kosher salt, fresh cracked pepper, omaha seasoning, and coated with canola oil.

Fresh oyster mushrooms.

Fresh croutons.

Pretty fun cooking some of this stuff. I’ve gotta go on a diet though… Too much red meat.

This weekend Annie and I tried cooking burgers on my cast iron pan again. This time we added an egg on top in addition to caramelized onions.

The burgers were seasoned with salt, pepper, garlic powder and steak seasoning, and coated with a little oil. I cooked the burgers for about 12 minutes, since they were pretty large.

The homemade croutons were made from left over rye bred, but into small cubes. We pan fried them in olive oil and salt for 3 minutes. We then finished them in the oven at 350 degrees F for 10 minutes. They came out great.

Not bad right?