So, hey kids. I’m back. Kinda. Just getting back into the swing of this, and I miiight have a not insignificant amount of recipes I should finally write up.

Basically: unemployment and depression are rough, and getting yourself stabilized after all of the above is even more fun. For now, I appear to be settled enough that I finally feel comfortable getting back to this blog. So. Sorry for kinda disappearing since September, and thank you for sticking with me.

Pork belly is becoming a thing right now, and luckily for me, I have several Asian markets in the Chicago area that do cheap as shit (and well cut) slabs of pork belly. I came across this recipe on Lucky Peach, and decided to give it a shot. One major note – the original recipe calls for you to brown it on top of the time it spends in the oven, but to be very honest, it’s perfect as is after it comes out of the oven.

Momofuku Pork Belly
Makes however much pork belly you want; above was appx 2.5 lbs

Ingredients

  • Desired amount of pork belly (again, above was in one package from their meat counter, about 2.5 lbs I would guess; original recipe said skinless, I got mine with the skin on, didn’t make any large difference)
  • 1 T plus 1 t/lb sea salt
  • 1 T plus 1 t/lb¬†sugar
  • a dash of fresh ground black pepper

The night before you want to make your pork belly, season it with salt and sugar, and a few twists of black pepper from the grinder. Cover it (I used one of the many many containers I have lying around) and let it sit in the fridge overnight.

Day of, preheat your oven to 450. Put your belly in a pan, and then sear at 450 for about a half hour. Turn it down to 275, and let it roast slowly another hour or two (I want to say mine sat for closer to the two hour mark at 275), until it’s nice and tender (but not mushy. ew).

Let it cool to room temperature, wrap it up/put it in a container in the fridge to store, and then warm it and nom as you desire!

 

I haven’t had a good tonkatsu in a while, and when I was able to get a good two pounds of center cut pork chops for only $7, it was pretty much a foregone conclusion as to what I was gonna do with them. ūüėõ

This recipe is a lot more approximate than my other recipes, because how much of the coating you use/how long you fry the pork for is entirely dependent on the thickness of the pork chops that you get. The general rule is bowlfuls of flour and panko, and one beaten egg to start, and if you need more, add more.  For frying, be sure you have a good half-inch of oil in the pan.

Tonkatsu
Makes however many pork chops you have on had 

Ingredients

  • pork chops
  • flour
  • egg, beaten
  • panko
  • vegetable oil for frying

Pour your vegetable oil into a large frying pan, at least a half-inch deep, and heat it over medium.  While the oil heats, make your tonkatsu assembly line; fill a bowl with flour, one with your beaten egg, and one with panko.  To cut down on mess, be sure the panko bowl is the one closest to the pan, the egg in the middle, and the flour bowl closest to wherever you have your meat.

Once your oil is heated, take your pork chop, coat it in flour, then dip it in egg, and then dunk it in the panko, so that the entire chop is covered.  Then, place it in the oil, and fry until each side is golden brown (how long this will take is dependent on how thick your chop is).  Repeat this process until you run out of meat, and if you run out of anything in the bowls, just add more.

And even after each side is golden brown, don’t be afraid to cut it open and check that the center is actually done; I’ve done this a few times, and occasionally, it’s still pink in the middle, and trust me, that’s not something you want.

Once they’re done, add some katsu sauce, maybe serve over some rice, and enjoy!