Tag Archives: pork

Pork noodles with sous-vide egg

11 Mar

So apparently, when you cook an egg at a low temperature in a water bath for about 50 minutes, magic happens.

That was the case with this experiment, which involved a temperature-regulator attached to a rice cooker (Happy Sous-Vide and/or Valentine’s Day present!); udon; pork; and various vegetables, spices and other happy-making ingredients. At a low temperature for a long time, the proteins in the egg transform in a way that makes the finished egg an instant tongue-coating (but not creamy) sauce when cracked over an otherwise basic bowl of noodles.

The most important information to have in this case can be found here, in Douglas Baldwin’s online guide to sous vide.

The rest is this: pork marinated in hoisin, soy, lime juice, honey and sriracha; then sauteed with garlic and chiles; then mixed with vegetables; then tossed with cooked udon noodles; then topped with the cracked egg; then stirred around a bit to make the sauce.

Banh mi = success

7 Mar

After an especially long and hunger-inducing shift at my favorite Steamboat Springs Tex-Mex restaurant, I came home to these, the most satisfying and amazing and salty and greasy Banh Mi sandwiches I have ever tasted. Kudos to Zach for knowing that fried ground pork is always the right choice.

Pork meatballs seasoned with a heavy dose of garlic, what may or may not have been too much salt, and a few bunches of basil; sriracha sauce with yogurt, honey, lime and soy; crusty French rolls; pickled carrots and red onion; diced cucumber. This sandwich made for even score against everything I have ever cooked (probably combined).

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BBQ pulled pork tacos

28 Jan

Slow cooker + pork shoulder + apple cider vinegar + brown sugar = magic.

Definitely planning these BBQ pulled pork tacos for an upcoming charity dinner. They combine a vinegary, spicy and sweet, North Carolina-inspired pulled pork BBQ with a roasted jalapeno and cilantro slaw, queso fresco, and cilantro-lime sour cream. Have yet to eat them for a meal, but have eaten two of them.

Here’s the recipe. It’s derived mostly from a pulled pork recipe on www.epicurious.com, and a little bit from condiments that are delicious:

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