Pork Belly with Bavarian Essence Part 2


Cooking in Sens


I put the pork belly in the refrigerator on Thursday night http://cookinginsens.wordpress.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/, which means it stayed there until Sunday morning.  It was okay and still in good shape but I think 24 hours is enough.  My Bavarian essence is definitely a keeper and the family ate like field hands 🙂


Spicy aubergine http://cookinginsens.wordpress.com/2013/02/19/spicy-aubergine-with-beef-and-sprout-stir-fry/, cold, fanatically rinsed udon noodles and baby bok choy cut in a crazy woman fashion turned this Sunday grill into a feast.


For the bok choy, cut into quarters, separate the leaves from the stems and wash.  In 1 tbsp peanut oil and 1 tbsp sesame oil, saute until fragrant some ginger and garlic.  Add the bok choy stems and saute for about 2 minutes.  Add the leaves and saute until just wilted. Sprinkle with roasted sesame seeds.


Pork Belly with Bavarian Essence Part 2

Remove the pork belly from the refrigerator 1 hour before…

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