I don't know that it took to photographing as well as my last meal: but it's pork belly (although a very lean cut of it) done in what is allegedly a Vietnamese way. The sauce is a reduced sticky one, and interestingly, the main flavouring (apart from the obvious soy, vinegar, ginger, sugar) was from the juice and a bit of the rind of an orange, and a 1/3 of a cup of Angostura bitters. The bottle sitting in the drinks cabinet had been there for years. It might only ever be finished if I make this recipe again.
Here's the link to the recipe.
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