j biesinger
TVWBB Platinum Member
I haven't posted a meal up in a while, as I kind of got distracted by facebook. I toss a ton of pics up there on my team page, quick one-off stuff, not exclusively grilling/bbq. It wasn't the page that was distracting me but the local connections I've made from that page and a local food group. I'm really excited about it all and keeping that going is a chore in itself.
And if you like what I do around here, and want to see more, look me up.
This meal has some complicated roots. It's starts with a trip to Fatty Crab, continues with a stop off in Boston were we purchased long pepper, followed by an offer to cater a family member's wedding rehearsal dinner, and ending with a trip to Fatty 'Cue. I bought the long pepper with no idea how to use it, and google pointed me to this recipe. It looked so good, I knew I'd make it some day. We happened to have the opportunity to try the official version at Fatty 'Cue and fell in love with the flavor, but hated the fact that they went heavy on the smoke and never got the ribs any where near tender. We're planning to make the ribs for the party this summer, but figured a dry run was in order using pork belly.
Rather than follow the brine recipe, I rubbed the belly down with palm sugar and fish sauce over night. The belly was dusted with the long pepper and roasted for about 3 hours:
appetizers were a riff on Fatty Crab's tea sandwich. Ours were a backfin crab salad made with kewpie mayo, yuzu hot sauce (Yuzusco), and green onions, on white bread with cukes and cilantro:
The pork gets served with an incredibly simple yet incredibly addicting sauce made of palm sugar, fish sauce and water. We served the belly with a noodle salad heavy on the lime, chile, and basil to cut the richness of the fat:
Take my word for it, this recipe is killer. It's way worth the time it takes to source these ingredients.
And if you like what I do around here, and want to see more, look me up.
This meal has some complicated roots. It's starts with a trip to Fatty Crab, continues with a stop off in Boston were we purchased long pepper, followed by an offer to cater a family member's wedding rehearsal dinner, and ending with a trip to Fatty 'Cue. I bought the long pepper with no idea how to use it, and google pointed me to this recipe. It looked so good, I knew I'd make it some day. We happened to have the opportunity to try the official version at Fatty 'Cue and fell in love with the flavor, but hated the fact that they went heavy on the smoke and never got the ribs any where near tender. We're planning to make the ribs for the party this summer, but figured a dry run was in order using pork belly.
Rather than follow the brine recipe, I rubbed the belly down with palm sugar and fish sauce over night. The belly was dusted with the long pepper and roasted for about 3 hours:
appetizers were a riff on Fatty Crab's tea sandwich. Ours were a backfin crab salad made with kewpie mayo, yuzu hot sauce (Yuzusco), and green onions, on white bread with cukes and cilantro:
The pork gets served with an incredibly simple yet incredibly addicting sauce made of palm sugar, fish sauce and water. We served the belly with a noodle salad heavy on the lime, chile, and basil to cut the richness of the fat:
Take my word for it, this recipe is killer. It's way worth the time it takes to source these ingredients.
