Day 3 in New York - Dat White Sauce

Day 3.

Halal Guys.

A little hungover from the previous day's festivities, I had one thing on my mind.  Halal guys.  A quick subway trip to midtown and we were there.  There were at least 3 carts, all serving the same delicious food, so just pick the one with the shortest line, but be careful as there are many imitators.  Just look for the dudes in the yellow jackets and you'll know you're in the right spot.

Accept no imitators.

For under $8, you'll be hard pressed to find a better, more filling meal in this city.  It is just so so good.  I ordered the combo rice plate and Amy ordered the chicken rice plate.  To be honest, I'm not a huge fan of lamb, but the lamb at halal guys was exquisite, not gamey at all.  Once topped with their legendary white sauce and mixed together, you're left with spoonful after spoonful of heaven.  Fluffy rice seasoned perfectly with their spice blend, chicken bits that are so crusty yet moist and best of all, that red sauce.

I'm always searching for sauces that can satisfy my spice craving and this one checks all the boxes.  Extremely spicy but still flavorful, unlike some of the ghost pepper offerings I've had.  Under the heat you can taste the sweetness of the peppers and the other spices mixed in.  I slathered mine.

The perfect meal.

There's no seating at the cart we went to, but that's ok.  You'll want to be near by so you can keep adding more sauce.   I can't wait until the Berkeley location opens, I'm going to be there everyday.

Joe's Shanghai

After a trip to MoMA and seeing some of my favorite paintings ever, we hit up Joe's.  This was touted having better xiao long bao than the venerable Din Tai Fung.  It was nat.

Steaming basket of disappointment

Let's start with the skin.  XLBs at DTF are TAF. Translation - xiao long bao at Din Tai Fung are Thin as Fuck.  So thin yet strong enough to contain all the juicy goodness.  Not so at Joe's.  Thick skin that still somehow managed to rip when you picked up the dumplings, spilling all their juices into the steamer and not into your mouth.  When I was able to roll the dumpling onto a spoon, I was met with a cloudy broth, tainted with pork blood, at least it tasted ok.

We ordered the crab XLB as well, and I guess they must have never heard of a dungeness, because the crab flavor was so weak, it probably doesn't even squat bro.  

Baohaus

A few hours later, it was dinner time and we headed to Baohaus, Eddie Huang's spot.  I so wanted to love it, because I love Eddie Huang's work.  His videos on Munchies, his writing and his TV show, all were consumed with gusto.  But I didn't love it, I didn't even like liked it.  It was good, but not great.  The chicken that was in the bao was really good, and if you can only get one, get the Birdhaus. The pork belly was just ok, and the tofu was pretty tasty.  If you've had Chairman Bao in SF, you've had better.  

Coffin bao on the left, Uncle Jesse (center top) The Chariman (middle) The Birdhaus (center bottom) and sweet Bao Fries

The vibe was really cool though, with hip hop blasting and lots of pictures and articles about the man himself on the wall.  It's worth a visit if you're in the area.  The bao's are only a few bucks each and small enough that they won't fill you up, leaving room for more food.

Special WTF Section.

WTF is with all the garbage bags everywhere?!?! Does no one recycle?!

Tourist Stuff

Oh yeah, we did some tourist stuff too.  MoMA was great, highly recommended.  We also went to the top of Rockefeller Center, a $25 ticket to ride on an elevator, but it was cool to see the New York city skyline from that high up.

Starry Night. Such a beautiful painting.

Melted clocks.

View from Top of the Rock.

New York! Day 2

Day 2, our first full day in New York!  We had originally planned to wake up at 9am to start our day, but jet lag shot that plan to hell.  So, 11am rolls by and we're finally out of bed and ready to get going.

With breakfast now out of the picture, we decided to skip straight to lunch.

Katz's Delicatessen

World famous for their massive sandwiches, Katz's deli was a mandatory stop on the trip.  6000 reviews on Yelp can't be wrong right?

First things first,  this spot hit every check box on the New Yorker stereotype list.  Probably "Ay!" and "Fuggetaboutit" 10 times before I even stepped in the door.  

You walk in and are handed a ticket, this is your ticket to order, pay and get out. Don't lose it or you'll be charged a $30 fee when you leave... or you could attempt to tackle the huge security guard standing at the door.

The guys behind the line are yelling at customers, and you gotta be quick with your order.  But, from the moment you walk in the door, you're hit with the most amazing aroma of spiced meat, and you don't give a shit about all their rules.

We ordered a combo sandwich - half pastrami and half corned beef.  Came out to about $25 after tax and tip.  $25 for a sandwich?! One SANDWICH?! Yes.  But damn if it wasn't worth every penny.

The sandwich that has ruined all other sandwiches

Piled high with meat, and nothing else.  Put mustard on if you'd like.  Meat heaven and nirvana all in one.  The corned beef was great, well seasoned, but the pastrami, oh good god the pastrami.  If there was a pleasure town, one bite would take you there on the fastest Hyperloop ever built.  

You're kinda fucked though if you eat here, as no sandwich will ever be good enough for you ever again.  Everything will be compared to this sandwich and you will never find anything even close to adequate. This is the Flowers For Algernon sandwich.

Peter Luger's Steak House

A few hours later after finally digesting the sandwich, we cross the bridge into Brooklyn for dinner.  Peter Luger's is old school New York, with rough around the edges waiters and stiff cocktails, and what is considered by many the best steak in the world; dry aged for weeks, and seared under the eternal flame of manhood.

Meh.

I'll get into the steak in a bit, but first apps.

On the recommendation of a coworker, we ordered the tomatoes and bacon.  Super thick 1/2 inch bacon charred on the grill, served with hearty steak tomatoes and the house steak sauce.  This was probably the best bacon I've ever eaten in my life.  None of that millionaire's bacon bullshit like in SF, covered in sugar and molasses, this was just bacon and smoke.  The house sauce tasted like a sweeter cocktail sauce, and worked really well with the tomatoes and bacon.  

Best thing at a steak house are the tomatoes and bacon

After the preliminaries, we got into the main event.  We ordered the $100 Porterhouse for 2, hash browns and creamed spinach.  When I say main event, I mean it. The steak came out still sizzling as our waiter spooned hot melted butter over the slices and served us each a few pieces.  Hot and drenching with butter, that first belt was a revelation.  How could meat taste so good? The aging process gave the beef a funky hyper-umami'd flavor that was unparalleled.  Then I ate the second bite.

Meh.

Where's the salt? I mean, the best steak house in the world can't properly season their beef? Come on!   Salt isn't just to make something salty, it helps bring out the flavors of anything you're eating.  No wonder they give you such a huge boat of steak sauce, you need it to get any flavor out of this $100 slab of meat, but damn it I wanted prime grade steak not steak drenched in cocktail sauce.  Disappointing bite after disappointing bite, I came to the realization that steak is like a hand job, it's pretty good, but you can probably do it better yourself.

The sides were also rans, nothing notable, skip the hash browns.

Did run into Eddie Huang of BaoHaus and Fresh Off The Boat fame though! Totally fanboyed over seeing him, but he was cool when I asked for a picture.

No Asian peace signs for Eddie

Oh yeah, and we went to the 9/11 Memorial museum and met up with some friends too... but this a food blog so I'll spare you the details.  Here's a few pictures:

The last pillar

Always Remember.

A Table for Tu and A Table for Bryan

New York!

Wow, I have definitely been slacking with this blog, but I promise to get things going again.  I'll start things off with something different, not a recipe but definitely food porn worthy.

A few weeks ago, Amy and I took our first trip to New York City.   We were super excited as neither of us had ever been, even though we've both had tons of friends that have lived and worked in the Big Apple.

5 days jam packed with sights, culture, friends and most importantly food!  In this post and the ones to follow, I'll be running through some of the things we did, but definitely focus on the restaurants.  I hope this will serve as a guide to any of you that are looking to visit the amazing city of New York!

Day 1.

We landed around 7pm EST and after checking into the hotel, we headed straight out to explore the city.  It was a wet and cold day, so we made ramen our first stop.

Totto Ramen

This tiny ramen spot was recommended by a ton of friends, whom said it was the best ramen outside of Japan.  The wait was pretty long (45 minutes) and wet (it started sprinkling while we waited outside), but everything was super efficient.  The waitress takes your order while you're waiting so as soon as you sit down you're served your food, minimizing any additional waiting.  Excellent, since by then we were starving.  We sat down at the counter and the chef turned up the Calvin Harris on his iPad.  The music in this place is loud, but perfect for the mood.

Chefs prepare your bowl to the beat of Calvin Harris

I ordered their standard chicken ramen and Amy ordered the mega ramen with wavy noodles.  Sad to say, I wasn't a fan.  The broth tasted ok, but chicken fat doesn't hold a candle to the pork fat I'm used to in West Coast ramen.  Their "hot sauce" was loaded with black pepper and once mixed in, pepper was all I could taste. Oh, and onions. A fist full of green onions.  Like, more onions than you would ever think to put in a bowl of ramen.

Onions with a side of ramen

Price wasn't too bad if you're used to SF prices, about $11-12 a bowl, but the bowls were significantly smaller.  In hindsight, that turned out to be a good thing since it left room for more food later on in the night.

Momofuku Milk Bar and Fuku+

After ramen, we decided to get some dessert before we hit up Time Square.  A couple of really really long blocks later (why are the blocks so long in New York?), we ended up at Milk Bar.  Luckily, this location also held Chef David Chang's casual fine dining concept, Ma Peche, and gastropub, Fuku+.

We ordered the cereal milk ice cream with corn flake sprinkles.  Who knew leftover cereal milk would be so good? A hint of salt really brought out the sweetness of the ice cream. Not sure which cereal they used, but tasted like Captain Crunch to me.

We would later come back to try their cookies, which also made for great souvenirs for our friends back home.

Amy and her ice cream

While Amy was waiting for her ice cream, I headed to the back of the building to Fuku+.  I had heard a lot of great things about the chicken sandwich and definitely had to try it out.  It was pretty empty inside, but I can definitely see it being packed after work on Fridays.  Really cool vibe.

I ordered the mini chicken sandwich ($6) and a michelada to wash it down.  The chicken was bomb, so moist and well seasoned.  They have bottles of Chef Chang's ssam sauce and I doused the sandwich in it.  The michelada was a little strange, a can of tecate with ssam sauce squirted inside, but it complemented the sandwich well.  

Mini Chicken Sandwich and Tecate michelada

From there, we got our tourist on, and hit up Time Square and the World Trade Center.

Check back soon for the rest of the trip!

No flex zone. No carb zone. Chicken Kebabs with Cauliflower "couscous"

A month ago, I bought 4 soccer jerseys after a very good run of betting wins.  Thank you Champions League for providing so much joy.  Turns out, there was a reason these jerseys cost $15 and came from who knows where in China.  The sizes were all wrong and these larges made me look like a stuffed sausage.  Unfortunately, the trouble of returning them was too much and I decided that I'll set a goal for myself and try to fit in them by the end of the year.

On my quest to fitting into some $15 soccer jerseys, I've been going to the gym more often.  But I guess fitness starts in the kitchen, so I have to eat healthier too.  Carbs are probably the hardest thing for me to cut out, especially rice.  However, over the course of a year or so, I discovered cauliflower can pretty much be a substitute for anything.  Mashed potatoes? Mashed cauliflower.  Rice? Cauliflower rice.  Couscous? You get the idea.  It's so simple to make, very low in carbs and calories.  Gosh, I sound like one of those health nuts.

Of course, you need the protein too, so I whipped up these Middle Eastern flavored chicken kebabs to go with the couscous, and blanched some fresh spring veggies as a side.  I'll be fitting into that Neymar jersey in no time!

I do hope you give this a try!

Chicken Kebabs with Cauliflower Couscous
Serves 4

Chicken
2 lbs of boneless, skinless chicken breast, diced into large chunks, about 1.5 inches.
150g of low fat or non fat plain greek yogurt
1/8 tsp cinnamon
1/2 tsp cumin
1 tsp turmeric powder
1 tsp curry powder
2 tsp paprika
2 tsp zhoug spice blend (found this at Trader Joe's)
2 tsp salt
2 tsp pepper
2 tsp olive oil
Juice and zest from 1/2 a lemon

Couscous
1 head of cauliflower
2 tsp olive oil
2 minced garlic cloves
2 tsp salt or to taste

Chicken
1. In a large ziplock bag, add everything but the chicken.  Mix until thoroughly combined, then add the chicken.  Shake or mush the bag so that every piece of chicken is evenly coated with marinade.  Allow to marinade for 1 hour or overnight.

2. Place chicken on a foil lined baking sheet, and pop them into a preheated 350 degree oven until they reach 155F internal temperature, about 15 minutes.

3.  Turn on the broiler to high, or take a torch and sear the chicken for a nice char.  Let chicken rest for 5 minutes.

3a.  Alternatively, you can cook the chicken over a grill for additional smokey goodness.

 Couscous
1.  Cut cauliflower into manageable chunks.  Blitz in a food processor until you get 1-2mm crumbles.

2.  In a skillet over medium high heat, add the olive oil and garlic.  Fry until fragrant (about 30 seconds) then add the cauliflower.  Use a spatula to evenly coat the cauliflower with the oil.  Fry for 4-5 minutes then add salt to taste.   Plate up with some chicken and blanched veggies, and get down with your bad self.

A study in reverse searing. Argentine style porter house steak.

FC Barcelona had just ransacked Bayern Munich during the first leg of the Champions League semi finals, and to celebrate the best football player in the world, I made steak with an Argentine kick.

 This was my first time making steak using the reverse sear method, and it came out wonderfully.  A good cook is always testing new techniques and learning new ways to make their favorite meals.

In a previous post I talked about making the perfect steak by using the sous vide method.  While steak cooked in that manner does come out pretty damn tasty for very little effort, the reverse sear gave me a much tastier steak, and for the same amount of work really.

The reverse sear is a similar ideology to cooking sous vide.  You cook the steak at a low temperature until the internal temp reads close to your desired doneness, then you do a hard sear at the end to get the crusty goodness.  By cooking at a low temperature, you reduce the grey banding that is found when steaks are cooked starting on a high heat.

The difference here is this low temperature cooking is done in the oven instead of in a water bath.  The dry heat of the oven helps to dry out the exterior of the steak, meaning when you sear, it'll get a much nicer crust.  You also get a subtle roasted flavor that is absent from cooking sous vide.  

Personally, I think the biggest difference came from pre-salting.  Most sous vide methods don't have you salt the steak until it comes out of the water bath.  Salting pre-bath can sometimes lead to a cured texture, especially if cooking for long periods of time, which can be off-putting.  However, I found that post salting just wasn't enough, and I had to add more salt at the dining table.  Pre-salting or dry-brining, leads to moist, juicy, flavorful steak.  The salt draws out the moisture from the steak and mixes with the salt, forming a brine. And, when given enough time, the salty liquid gets re-absorbed by the steak.

This was my first attempt at this method, and I think there's a ton more experimentation to be done, and a lot more steaks to eat.

Anyways, on to the instructions!  This is more of a technique thing than a recipe and can be adapted to however you like your steaks served.  I hope you try it out!

Reverse Seared Porter House.  
Serves 2.

1 1.5lb porter house steak
salt (about 1 to 1.5 tsp)
smoked paprika (optional)

1.  Liberally season the steak on both sides with salt and smoked paprika.  It should look like it snowed all over the steak.  Put the steak back in the fridge on a metal rack (to let air circulate around the steak) and let the steak rest for about an hour.  The salt will draw out the moisture in the steak, and after maybe 20-30 minutes, this salty liquid will get reabsorbed into the steak.

2. On a metal rack over a baking sheet, place the steak into a very low temperature oven, as low as you can go. My oven's lowest temp is 170F, but yours might be different.  Cook until the steak reads about 105-107F internal temperature.  Take the steak out and let it rest for 10 minutes.  The temperature will continue to rise during the resting period, and will rise even more after the searing stage, so you don't want to let the steak get any hotter or you'll end up over cooking it.

3.  Meanwhile, heat up a stainless steel or cast iron pan over medium high heat.  You'll want to get it super hot, smoking almost.  Squirt in a tiny bit of corn or vegetable oil (not olive oil since the smoke point is too low) and throw the steak on the pan.  Sear for 30 seconds per side.  Make sure you open a window or a door, and turn off your smoke detectors because there will be a LOT of smoke.

4.  Since the steak has already rested, you can carve and serve right away!  I served the steak with a chimichurri sauce and some grilled green onions.  Look at that beautiful thing.  Almost no grey banding to speak of.

Barça

Jamón Serrano

Chorizo

Spanish olives

Chorizo Frito

Pa amb tomàquet (Catalan Tomato Toast)

Tomato 

Avocado

Garlic chips

Young Mahon Matica
Bica de Queijo

The Hot Messi - An Argentine Burger

We now interrupt your regularly scheduled program to bring you this. The Hot Messi.  A 1/2 lb burger loaded with Argentinian flavors that will kick your ass.

I hope you give this a try because it was definitely one of my favorite burgers and so easy to make.

The Hot Messi - Makes 2 1/2 lb burgers

The Patty:
1 lb of 80/20 ground beef
1/4 cup parsley
2 garlic cloves minced
1 tsp smoked paprika
Salt and Pepper to taste

Salsa Criolla:
1 bell pepper (or several mini bell peppers)
1 thai pepper (can omit if you can't handle the heat)
1 large shallot
2 tbsp olive oil
2 tbsp red wine vinegar
salt to taste
Juice from 1/4 lime

Chimichurri Sauce:
1/2 cup parsley
1/4 cup cilantro
1/8 cup fresh oregano (use 1/2 this amount of using dried)
1 garlic clove
1 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper

Toppings
1 Argentinian chorizo sausage (similar to Italian sausage)
2 slices of manchego cheese
arugula

To make the salsa criolla:
1. This step is optional, and by optional I mean mandatory, toast the peppers and shallots over an open flame, or in a very hot oven until the skin blackens and blisters.  Then under cool running water, scrub off the blackened bits.

2.  Dice into 1 cm pieces and mix together with the oil, vinegar, lime juice and salt.  Let it sit for 10 minutes for the flavors to meld, the longer the better.   Taste for final seasoning.

To make the chimichurri:
1. In a food processor, combine all ingredients and blend until desired consistency. I like mine a little chunky, but you can go as smooth as you'd like

To make the burger:
1. Gently combine the meat, parsley, garlic, paprika and salt.  Be careful not to overwork the patty.  Form into 1/2 inch thick patties.  Make sure to indent the middle of the patty to prevent it from puffing up.  You'll want to make the patties last since the salt will denature the proteins and you'll end up with more of a meatloaf than a burger if you leave them for too long.  If you want to make ahead, omit the salt and just liberally season the patty before you cook.

2.  In a hot skillet, pan fry the patty, or take it the grill.  When you see that the cooked part reaches half way up the patty, it's time to flip.  Since there's very little to bind the patty, you don't want to flip it more than once.  Lay a slice of cheese on the patty and cook the other side for another 2-3 minutes.  To be safe, check with a probe thermometer for a 140F internal temp (medium).

While cooking the patties, you can also cook the sausage.  Once the outside is crispy and blistered, butterfly the sausage to cook and crisp up the inside.

Final Assembly:
1. Toast the buns in the skillet, letting it absorb the meat drippings.
2. Put down a layer of arugula and spoon on some chimichurri. Then top with the patty and sausage.  Finally, spoon on some salsa criolla.

I hope you give this a try, I guarantee you you'll feel like this afterwards:

That's that Crack Noodle homie, that real Viet noodle homie. Hu Tieu Nam Vang

A year ago, I kept hearing my friends talk about crack noodles. "Oh my god, they're so good, it's like crack! It comes with this sauce, crack sauce, it's like crack."  First, how do they know what crack is like?  Second, how the hell do I order crack noodles at a Viet restaurant? "Cô cho cháu một tô crack noodle." 

Much to my surprise, crack noodles is just hu tieu nam vang, a Vietnamese take on a Cambodian dish (we do share a border).  My sister makes it all the time, and won't she be surprised when she hears what my friends call it.  

Hu tieu is a pretty versatile dish and can be made in tons of different configurations (including my personal favorite, hu tieu sate.)  It differs from pho in that it's usually made with a pork broth and contains seafood.  The noodles can be the exact same as pho noodles, or much wider ho fun noodles, and sometimes even clear tapioca noodles.  My sister's version is eaten dry, served with a sweet soy sauce mixture (crack sauce) and a bowl of broth on the side.  You can also eat this with the broth in the bowl and omit the crack sauce if you'd prefer.  

I'd also like to talk about my new favorite kitchen tool, my pressure cooker.  Amy bought me one after I scraped her in our gym competition, and I've used it more times in the last month than I can count.  People talk about a crock pot being the real convenience tool, nah brah, get yourself a pressure cooker.  A pressure cooker allows you to cook things in a fraction of the time of standard methods, so if you're short for time, or you suck at planning ahead, a pressure cooker will change yo' life!  I was able to make pho in an hour, when it used to take 8.  Amaze balls. Read more about it here.

Anyhow, onto the hu tieu!  This is a little involved, but worth it.

Hu Tieu Nam Vang (Makes 6-8 servings)

Broth
2 lb Pork Spare Ribs
2 Tbsp dried shrimp
1 Large onion
1 oz rock sugar
1 tbsp salt
4 quart water or crab stock
1 tbsp nuoc mam
1 tsp soy sauce

Crack Sauce
1/4 cup soy sauce
1/4 cup sugar
1 tbsp sesame oil
1 tbsp fried shallots
1 green onion stalk

Toppings
Shrimp (3 per person)
Squid (1-2 per person depending on size)
Char siu
Chinese celery
Bean sprouts
Green onions (diced)
Fried shallots
Noodles of your choice.

1. Soak dried shrimp in hot water for 15 minutes, then drain the shrimp.  In a small pot, add the spare ribs and enough water to cover them and bring to a boil.  Boil for 2-3 minutes to release all the gunk.  Drain and rinse the pork carefully.

2. Remove the paper from the onion and over an open flame, or in a very hot oven, roast until the onion is charred all over.  Rinse the onion under running water and scrub off all the charred parts.

 3.  In the pressure cooker, add the parboiled pork, dried shrimp, sugar, salt, fish sauce, soy sauce, onion and the water or crab stock.  Turn the heat on high and once it comes to pressure, turn the heat down to low.  Cook on low for 30 minutes.

4.  Allow the pot to depressurize before opening and taste for final seasoning.

5.  Turn the heat to high and poach the shrimp and squid until cooked through (about 3-4 minutes)

6.  Cook the noodles as per package instructions, then assemble your bowls!  Add a few slices of char siu and a few pieces of spare rib, poached shrimp and squid, green onion, bean sprouts, Chinese celery, and fried shallots.  If eating it wet, ladle the broth into the bowls, if dry, ladle out a small bowl of broth on the side and serve with a small bowl of crack sauce.

7. To make crack sauce, combine all the sauce ingredients and cook for 2-3 minutes until the sugar dissolves and sauce slightly thickens.



Addendum: Shirataki Noodles
In an effort to eat healthier and get dat #CoachellaBody, I've been replacing high calorie and high carb noodles with these shirataki noodles.  They're made out of yams and have a very similar taste and texture to rice noodles, but with zero calories and zero carbs.  It's god damn magic I tell ya.

To prep these noodles, drain and rinse the noodles under running water to remove the weird liquid they're packaged in.  Then, in a dry non stick skillet, dry fry them for 3-4 minutes.  This dries them out a bit and allows them to better absorb whatever broth or sauce you eat them with.

Char Siu, 3x faster than regular Siu.

Wow, that was a ridiculously nerdy reference.

Char siu is Chinese BBQ pork, this was made to accompany my Hu Tieu Nam Vang bowl (post to come later), but is often eaten simply with rice, or stuffed into a char siu bao (BBQ pork bun).  Usually found in Chinese deli's hanging next to the roast duck, it's glistening drippings bring all the boys to the yard.

I skipped the red food coloring, so it doesn't have the vibrant fluorescent pink coloring of the stuff you'll get from the Chinese deli, but it's just as good.  I went with pork belly, but you can go leaner with shoulder or loin, up to you!  I'd imagine this would work pretty well with chicken too.

Anyhow, enough rambling, onto the recipe!

Char Siu - 
Prep time - 24 hours
Cook time - 2 hours

Marinade (enough for 2lbs of Pork)
1 tbsp honey
1 tbsp soy sauce
1.5 tbsp hoisin sauce
1/2 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp Chinese cooking wine
1 clove minced garlic
1/2 tsp 5 spice powder
1/2 tsp sesame oil

1. Combine all marinade ingredients and cook until the marinade thickens slightly (2-3 minutes).  Allow the marinade to cool completely.  In a large ziploc bag, add the pork and marinade, making sure you get the marinade into all the nooks and crannies.  Marinade in the fridge for 24 hours.

2.  Preheat your oven to 250F. Remove the pork from the bag and reserve the excess marinade.  Place the pork into a cooking pan and cover with foil.  Cook for 1 hour and 50 minutes covered, then remove foil.

3. Turn broiler on high and cook until the skin is crispy (if using a skinless piece of pork, cook until you start seeing char marks on the pork.

4. Make sure you let the pork rest for at least 10 minutes before cutting in and enjoying!

KcK burger

From the top down:

70°C Sous Vide Egg

Spinach
Tomato

Spam Katsu

Fukujinzuke

Togarashi Menchi Katsu

Booldalkbokkeummyun flavored Japanese Curry

MISO HUNGRY!

A moment of zen.