Hey Cal,
Care to elaborate on the the vinegar/baking soda thing?
Have used plenty of vinegar in cooking but Not familiar with that mix except for grade school volcano projects of yore. 😛
Care to elaborate on the the vinegar/baking soda thing?
Have used plenty of vinegar in cooking but Not familiar with that mix except for grade school volcano projects of yore. 😛
It is to ensure the skin puffs up during cooking. Otherwise it is still rubbery when the pork is cooked. Not like Chicaron but easier on the molars than cracklin'.
Yah.....it is kindly anemic on 120 but with the higher power comes the need of better cooling! (At least on the bigger jobs)
Juiced up it goes through oak like it’s white pine 😀
Worst part is I owned this thing for 15 years before I figured out you could do it!
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Brine the pork belly for 1 day. Drain and rinse.
Dry in the fridge uncovered for 1 day.
Poke many holes in the skin. Not too deep, just the thickness of the skin.
Make a paste with vinegar and the baking powder. Note: Only a small amount of extra soda is added to the powder to give it a little boost. Paint the skin. Roast the pork on high in your air fryer. It has to be the kind that has wire mesh shelves. Place on top rack on high. 25 minutes later you are done.
The shallow holes and the scoring allow the fat to rise and self baste without drying out the meat or making the skin soggy.
I suggest you Google Asian Roast Pork for different ideas.
Dry in the fridge uncovered for 1 day.
Poke many holes in the skin. Not too deep, just the thickness of the skin.
Make a paste with vinegar and the baking powder. Note: Only a small amount of extra soda is added to the powder to give it a little boost. Paint the skin. Roast the pork on high in your air fryer. It has to be the kind that has wire mesh shelves. Place on top rack on high. 25 minutes later you are done.
The shallow holes and the scoring allow the fat to rise and self baste without drying out the meat or making the skin soggy.
I suggest you Google Asian Roast Pork for different ideas.
Cool thanks, yah I googled it; right when I think I know everything.....something always surprises me!😀
Food is a never ending learning experience for me. Vancouver is so culturally diverse that all all areas of the planet are covered when it comes to restaurants. Once I get it in my mind that I want to try making something, little stops me. Google is another huge asset. Don't know what to make? Google it!
Anyone for Tomato cocktail?
aka Caesar mix, aka Clamato without clam?
A little different as mine is thicker, more like tomato juice.
796 ml (28 oz) can regular old crushed tomatoes
1/2 red bell pepper
3 oz pickled bean juice
2 Tbs Cal's hot sauce
2 Tbs Worcestershire
1 tsp onion powder
1 tsp brown sugar
Salt and pepper to taste. I used about 1 Tbs of each, I think it was less.
Add all ingredients to the blender. Add water to the 1.9 litre mark (aka the old bottle of Clamato), let 'er rip on puree for 1 minute. Hint, use ice along with the water to have it ready to serve after blending.
Cost me 75¢ for the can of tomato and maybe another 50¢ for everything else. Compare that with the specialty stuff on the shelf. Not saying they're the same thing, I think mine is better but I have to compare it with something. You can do it with tomato juice but around here that almost triples the price.
aka Caesar mix, aka Clamato without clam?
A little different as mine is thicker, more like tomato juice.
796 ml (28 oz) can regular old crushed tomatoes
1/2 red bell pepper
3 oz pickled bean juice
2 Tbs Cal's hot sauce
2 Tbs Worcestershire
1 tsp onion powder
1 tsp brown sugar
Salt and pepper to taste. I used about 1 Tbs of each, I think it was less.
Add all ingredients to the blender. Add water to the 1.9 litre mark (aka the old bottle of Clamato), let 'er rip on puree for 1 minute. Hint, use ice along with the water to have it ready to serve after blending.
Cost me 75¢ for the can of tomato and maybe another 50¢ for everything else. Compare that with the specialty stuff on the shelf. Not saying they're the same thing, I think mine is better but I have to compare it with something. You can do it with tomato juice but around here that almost triples the price.
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We did a (sighted) taste test of a dozen different commercial Bloody Mary mixes and Zing Zang was our winner
Bloody Mary Mix - ZingZang
Lucky for us, and everyone else, it's sold very cheaply at Target, Walmart, Total Wine, and Amazon
Bloody Mary Mix - ZingZang
Lucky for us, and everyone else, it's sold very cheaply at Target, Walmart, Total Wine, and Amazon
Next up is the asian roast pork, aka 1 day bacon. You can see the brush on paste works great on the skin and don't be fooled by the white underneath it. At only 1 day in the brine the meat has not reddened up yet. Trust me, I'm not big on fat. Look closely and you'll see this is leaner than a lot of pork belly and really quite good with the crispy rind.
It's so easy, you just have to wait for the belly to go down below the price of commercial bacon. Crazy I know.
It's so easy, you just have to wait for the belly to go down below the price of commercial bacon. Crazy I know.
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Thanks for posting that Mark, looking at those ingredients, I guess I'm making a Bloody Mary Mix. Have to say though, we don't have that up here and I liken the term Bloody Mary to brunch back when alcohol was not available on Sundays in stores. It also looks like they are starting with a V-8 type juice and taking it to the next step. Either way, I bet it's really good.
How cheap is cheap?
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I have never seen pork belly available here. I will ask at Food Lion to see if the butcher can provide it.
With all the common food recipes here I was looking for how to prepare lamb's eyes in honey. Do you boil them or use them raw?
For those who like Bloody Marys:
A trick to kick ‘em up a notch that I stole from a Wisconsin bar / eatery that I like...
Mix some Sour Spear Dill Pickles and Pepperoncini (pickled hot Italian peppers) in a jar and let them sit for a week or more.
When you assemble your drinks, use the pickles and a pepper or two in them and add about a tablespoon of the juice. (I like Mr. & Mrs. T pre-made mix with Ketel One...)
A trick to kick ‘em up a notch that I stole from a Wisconsin bar / eatery that I like...
Mix some Sour Spear Dill Pickles and Pepperoncini (pickled hot Italian peppers) in a jar and let them sit for a week or more.
When you assemble your drinks, use the pickles and a pepper or two in them and add about a tablespoon of the juice. (I like Mr. & Mrs. T pre-made mix with Ketel One...)
Next time your headed to Asheville you could place an order at the ‘chop shop’ on Charlotte st. They butcher whole hogs, make some fine sausages too!
Regular everyday price for Zing Zang Bloody Mary Mix is 14 cents per ounce at Target (32 oz bottle) and 13 cents per ounce at Walmart (59 oz bottle). If you happen to catch it on sale, the price is lower.
edit- and for comparison, plain tomato juice is 3 cents per ounce at Target (64 oz bottle). But it didn't beat eleven other competitors in a taste test.
_
edit- and for comparison, plain tomato juice is 3 cents per ounce at Target (64 oz bottle). But it didn't beat eleven other competitors in a taste test.
_
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I could not find any culture that does this, but there is a very special recipe from Fez in Paula Wolfert's book. Seven spices, seven vegetables, seven year old smen (fermented butter) and two lamb's heads. Comments include, "the eyes are plucked out and given to the guest of honor". I could scan a copy for you. The smen available on line is probably not 7 yr. old, you would have to make your own.
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