Leftover Fridays: Pigs and Blog Love for No Recipes

kimchi stew

Leftover Fridays is where I share some random food porn, Google searches, and Blog Love.

Google Searches:

Are pork skins really made of pork skin?
Yes, pork skins are made from pork skin. Pork rinds or chicharrón, are made from deep fried pork skin.

Is pork belly fattening?
Unfortunately yes, pork belly is fattening. You can actually see the layers of fat in pork belly. Chinese people call pork belly “five flower” pork because of the alternative layers of meat and fat.

When cooking a whole pigs head can you cook it whole?
If you have a big enough pot for your pig’s head then you can cook it whole, but it might be easier to have your butcher break it down a bit for you.

Blog Love:

Awesome blogs deserve love! I’ll share my love for a new blog every Friday.

The motto of Marc’s blog, No Recipes is “cooking is more fun without them.” It seems ironic, seeing as there are recipes everywhere on his site, but then you realize that he thinks cooking is best when “you just wing it.” The recipes you see on the site are to kick start your imagination and give you a starting point.

I love his beautiful photography and his food philosophy: If you’re armed with some basic techniques and a little inspiration, you can make a tasty meal from even the most derelict pantry.

Check out these posts for inspiration: Chicken Coconut Rice, Kimchi Pork Belly Pizza and Killer Meatloaf. [No Recipes]

9 Comments add yours

  1. Aww thanks!

    No problem! Thanks for a great blog!

    steph on March 27th, 2010 at 11:58 am
  2. Well, by sheer amount of calories pork belly should be fattening. But this
    (http://www.slate.com/id/2248754/)
    article explains that the saturated fat in pork may not be as terrible for you as we have been led to believe.

    Any excuse to eat pork belly is a good excuse.

    steph on March 27th, 2010 at 12:01 pm
  3. Yeah I love Marc’s blog too!

    Yeah, his food and photography look amazing!

    steph on March 27th, 2010 at 12:01 pm
  4. A really cool BBQ place near me sells pork belly and I think I might have to go pick some up now!

    Mmm…BBQ pork belly, delicious!

    steph on March 29th, 2010 at 12:47 am
  5. Steph, I’m going to have to start commenting regularly on your blog; there’s just too much tasty excitement here to warrant lurking.

    Had a leftover feast myself last night – it’s so easy once your kitchen is equipped for cooking Korean.

    Mushroom Kimchi Lardon
    * 1 1/2lb button mushrooms (sadly that’s all I had, but they were from a good farmer friend)
    * 2 medium onions, sliced
    * 2T lard
    * 1/4lb bacon, cut into lardon
    * 1/4c pureed kimchi
    * 2T fermented broad bean paste
    * 1T mirin
    * 1t dark soy
    * 2t light soy
    * 1t rice wine vineger
    * 2 scallions, sliced
    * kewpie mayo
    * fried shallots (from the creepy plastic jar)

    - caramelize onions in lard in one pan
    - cook lardon in another pan about halfway in a touch of canola oil, drain paper towels
    - crank bacon fat pan to high, add shrooms, brown, transfer to onions
    - add everything up to the scallions, cook for a bit, then garnish with the rest

    Cheers! I look forward to reading more.

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