Since Sofia and Clint gave Todd the Momofuku cook book we thought it'd be fun to share the first real meal we made from it with them. They happened to be hanging out with Grier and Chelsea and my mom when we were finalizing the plans and it turned into a party. It was lots of fun and totally worked out because, as usual we bit off more than we could chew and the extra helping hands made it possible to actually make all the recipes we'd bookmarked and purchased supplies for.
To prepare for our cooking adventure we went to the supermarket and bought everything we'd need for anything we were even thinking of making. Surprisingly the supermarket had everything except the actual pork belly.
We spent part of the day pickling and at the end of our efforts we had pickled cauliflower, pickled beets, pickled carrots, pickled mustard seeds and quick-pickled cucumbers. I love pickles and I was quite happy with how everything came out. Here they provide some colorful touches on the dinner table.
While we were waiting for the pork buns to steam up Dakota came to visit us in the kitchen and nonchalantly scavenge for things that might have fallen on the floor.
Dakota was probably lured to the kitchen by the smell of steak. In addition to the pork belly, which got its own post, we made another of the meat recipes: marinated hangar steak. Thank you, David Chang's mom, for this amazing marinade. It has quickly become our go-to marinade for beef.
Here we are after all our cooking, with the whole spread ahead of us.
The buns were amazingly simple to assemble. Step 1: select bun. Step 2: slather hoisun sauce. Step 3: place pork belly. Step 4: top with pickles. Step 5: enjoy!
There were so many tasty combinations it was hard to choose. The pickles went well with everything and it is impossible to make an unsatisfactory pork bun.
Here Todd shows off an example of his pork belly handiwork.
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