Haven't posted in here in a bit. Been busy cooking like crazy during the pandemic and expanding my skill set. Read the Noma book on fermentation so made some kraut and kimchi. Working on black garlic and looking to dive into vinegars and garum.
But I was gifted some pork trotters at the farmers market so had to make some tonkotsu ramen. Luckily I had most everything required for it in stock to go all in on it.
See hand saw? Yeah, 4 of these legs had to be cut up. My jerking arm is still sore. But anyways, boiled these for 20 hours with garlic, mushrooms, leeks, ginger, onion, chicken bones, some pork belly until the broth was thick and milky (heh).
Didn't have noodles so decided to make some. Never made pasta but thought I'd give it a shot.
They actually turned out better than expected and ready to make more for stir frys.
I had some more pork belly so made pork chashu
Marinated some eggs in the left over chashu liquid, threw some mushrooms, kimchi, green onion, garlic, and bok choy and came out with this:
Overall very happy with it.
Other shit I've made lately:
Cheeze-its, cause why the fuck not?
Jerk chicken with coconut rice and black beans
Pork, sage, and broccoli rabe pasta
Pork tenderloin wrapped in ham and stuffed with kale, pecans, garlic and rosemary