No clue of what to have or make for supper today!
Med, those pork belly buns look amazing! Did you braise the pork belly?
Yes. Cut the piece in 2 big chunks to cook. Refrigerated in broth so fat would separate. Took that off. Kept the broth (pork gelatin actually) for a noodle dish later on. Chunked up the pork belly and fried the pieces up a bit to give some crust and warm up obviously.
shhh... I cooked it with the skin on so I sliced that off after cooking, dried it in the oven at 200, then made chicharrones. They were hiding behind the buns.
Peeps, its supposed to be near 114 with the heat index here this weekend.It’s 103F heat index. No cooking. Chinese delivery for lunch. Dinner was Brie and blue cheese on stoned wheat crackers. Thunder storms in the forecast for later.