This is where the pictures get even more incomplete! Above are some sliders I made with a mix of leftover porchetta, roast pork and caramelized onions the next day for hangover lunch. If I had arugula, I would have added that too.
If you’ve never had a Roli Roti sandwich before, get yourself to San Francisco’s Ferry Building on a Saturday for one–yummy roast pork belly wrapped around pork tenderloin and spices with arugula and caramelized onions on a crusty roll. They published their recipe for porchetta a few months ago, but at 7 lbs of meat, it was definitely something I needed guests to help me finish. Through some miscommunication with the butcher at the Asian market who didn’t speak the same language as me, my 5 lb piece of pork belly came in two pieces and my 2 lbs of pork tenderloin also came in two pieces, which resulted in a bit of a franken-pork roast. Compounded by the fact that I’ve never tied meat before, it was a bit messy (but it was fine): Read more…
In addition to the fried rice previously described, we used the bo ssam leftovers to make pulled pork sliders. I bought brioche mini buns from Draeger’s, warmed up the bo ssam, squirted some gochujang on the meat, and topped it with Vietnamese do chua (pickled carrots & daikon). On the side were some sliced dill pickles, a recipe I am still perfecting. Last night, I tried Andrew Zimmern’s recipe…I’ll know the results in a few days! Read more…
This was a clean out the fridge type of sandwich: whole wheat bread toasted with bacon left over from the corn muffins, fresh mozzarella left over from the pizza, heirloom tomatoes from the farmer’s market, fresh basil from my plant and a smidge of wasabi mayo.
I got the meat grinder attachment for my KitchenAid mixer recently so thought I would try to make some northern thai sausage. However, I haven’t bought the sausage stuffer attachment yet so instead of sausage links, we made sausage patties. Two pounds of boneless chicken thighs resulted in two batches of sausages for several meals. Read more…
Whenever our local butcher shop, Drewes Brothers, has thai sausage we pick some up. They’re not as good as the street sausages I had in Thailand but they’re good enough. My meat grinder just arrived so maybe I’ll copy Tom and try to make my own thai sausage soon.
We also picked up some hoagie rolls (that kind of remind me of the Burger King chicken sandwich) to make sausage sandwiches. I shredded some carrots and quick pickled them with mirin, sugar and sesame oil. My sandwich had pate, Joel added wasabi mayo to his and we both had avocado. I pan fried the sausages, sliced them down the middle and laid them flat on the toasted buns.
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