|Baby kale persimmon salad, five spice pork belly, mac and cheese|
Monday, November 18, 2013
Home-made Five-Spice Pork Belly, Mac-n-"cheese" and baby kale persimmon salad
I had some pork belly that I've been doing to cook and I finally found Chinese five space, so found some great recipes online that I combined to season the pork belly. Unfortunately I think the pork belly in the recipes were big chunks/sections vs. thin slices, which is what I had. So the meat was pretty well cooked, verging on burned at parts :( Still super tasty, but next time if I cook such thin pieces I'll definitely know to cook at lower temperature and much less time. The salad was inspired from Minetta Tavern - mostly baby kale and persimmon plus almonds and croutons with sun dried tomato vinaigrette. The mac and cheese were leftovers. The vegan kind. Overall a good combo and the pork belly, even though burned, was delicious. Can't wait to try again.